In the Kitchen: Brussels Sprouts

Do you say "Brussel sprouts" or "Brussels sprouts"? Since it's spelled "Brussels sprouts" - Brussels being the capital of Belgium - you're supposed to pronounce the "s" at the end of Brussels. I've always left the "s" silent. Silly me. Here's a great recipe for Brussels sprouts...for lovers of these little cabbages and non-lovers alike!

Oven Roasted Garlic Brussels Sprouts

2 lb Brussels sprouts, trimmed and halved 5 cloves garlic, minced 1/2 cup water 2 tablespoons extra-virgin olive oil 1/2 teaspoon sea salt 1/2 teaspoon black pepper

Move oven rack to the upper third and preheat to 425 degrees.

In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.

Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.

Recipe & photograph by Laura Flowers via The Cooking Photographer