Roasted Brussel Sprouts

One thing about my mandolin is I'm a little scared of it. Or at least, of cutting my fingers off. So when I made the shaved brussel sprout salad over the weekend, I was left with about half of each sprout because I didn't want my fingers to get too close to the blade and the sprouts were too small for the hang guard. What to do with those leftover halves? Why, roasted brussel sprouts of course!

I'm a believer that the only way to cook brussel sprouts is to roast them until they are crispy and just on this side of burnt. Simple flavors--olive oil, a few garlic cloves, salt, and pepper. The perfect winter side dish.

Roasted Brussel Sprouts

Some brussel sprouts
6 garlic cloves, peeled
1 Tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper

Directions:

1. Preheat oven to 400 degrees.
2. Slice sprouts in half length-wise and place with garlic cloves in a baking pan.
3. Drizzle with oil, sprinkle with salt and pepper, and toss to coat.
4. Bake in the oven until sprouts are soft and the outer leaves are crispy and garlic cloves are soft and browned, stirring occasionally, 40-60 minutes.

The cost:
sprouts: pre-existing collateral damage (or 2.49 for a bag)
garlic: .40

Grand total: Cheap