We’re having a blizzard–a perfect time to crank up the oven and enjoy the goodness of roasted Brussels sprouts with garlic.

Usually, I just buy Brussels sprouts in the little cup container you find in the produce section. Today I found the entire green jingle bell variety, stalk and all. Can’t get much fresher than that unless you grow them yourself.

File this under “so easy, it shouldn’t be a recipe.” So good, though–you must try this if you haven’t before.


About 12 oz. Brussels sprouts
Extra virgin olive oil
4 cloves garlic

Preheat oven to 400 degrees F. Peel away any brown/yellow outer leaves, cut off stems. Halve each sprout, coat with olive oil, sprinkle with salt and pepper. Smash garlic cloves with the side of your knife. Remember I said this was so easy it shouldn’t be a recipe?

Place sprouts and garlic in a pan. Cook for 35-40 minutes, giving them a shake or a turn with your tongs every so often. They’ll get a little crispy on the outer leaves and rather golden like this!

Enjoy! And stay toasty during the storm!