Roasted Brussels sprouts are easy to make and also delicious. I love garlic in most everything, and garlicky Brussels sprouts are awesome! Recently, I also added some wholegrain mustard, which turned out great.
Here’s how I make my Brussels sprouts:
Preheat the oven to 400 F.
Cut the Brussels sprouts in half, taking off any stem bits that are brown, as well as any shriveled or brown outer leaves. Thinly slice about 4 garlic cloves. Mix them in a bowl with olive oil (about a tablespoon), whole grain mustard (about a tablespoon), and a generous amount of salt.
Put the sprouts in a roasting dish, preferably in one layer (a sheet pan would work well, too — but I don’t have one in our apartment in Stockholm). Roast for 30-35 minutes, until crisp on the outside and tender on the inside. Be careful not to overcook the sprouts,as they will get mushy — I like to take a fork and test them (if it goes through easily, they’re done). While roasting, I like to move around the sprouts from time to time to make sure they brown evenly.