Roasted Garlicky Brussels Sprouts
Roasted brussels sprouts and garlic mixed together in a tasty side dish.
Servings: 4 people
Ingredients
- 1 pound fresh brussels sprouts
- 5-6 cloves fresh garlic
- 2 tbsp vegetable broth
- 1 tsp garlic powder
- 1 tsp salt or herb salt
Instructions
- Preheat the oven to 450 degrees.
- Trim off end of individual brussels sprouts. Discard any discolored or dehydrated outer leaves. and cut each little sprout in half.
- Peel and roughly chop the garlic cloves.
- In a medium size bowl, mix brussels sprouts, garlic pieces, vegetables broth, garlic powder, and salt (I used a brand called Herbemare, a delicious herb salt which has half the sodium of regular table salt). Mix together until the brussels sprouts are well coated with the broth mix.
- Transfer the veggies onto a baking sheet lined with parchment paper or a silicone baking mat (I used the mat for mine).
- Bake uncovered for 30-35 minutes, stirring half way through the baking. The brussels sprouts should be fork-tender and a little black on the edges. The garlic pieces will be a medium colored brown and wonderfully crunchy.
- Serve immediately or keep them warm until serving.
Notes
Naturally gluten-free. Vegan with whole plant foods that love you back!