If someone had told me a year ago that I not only would be putting a Brussels Sprout in my mouth - but actually going “Mmmf!! I love these!” I woulda suggested they seek treatment for that crack-smoking problem they had.
But that’s exactly what happened last night! We had brussels sprouts for the second time (the first was in a rather lackluster soup) and I have a new veggie love!
Brussels Sprouts with Garlic
- 1 pounds Brussels sprouts, halved
- 3 garlic cloves, thinly sliced
- 1 tbsp + 1 tsp extra-virgin olive oil
- 1/4 tsp salt
- Freshly ground pepper
- 1/2 cup water
Heat oven to 425 degrees Farenheit. Place Brussels sprouts, garlic, oil, salt, and a pinch of pepper in a 9X13 baking dish; toss to coat. Spread out in a single layer. Pour the water into the dish and roast until Brussels sprouts are lightly browned and pierced easily with a paring knife, about 25 minutes. Serve warm.
Makes 6 servings 60 calories, 3.5g fat, 3 g protein, 7g carbs, 3 g fiber, 115 mg sodium
A Phase 1 recipe from The South Beach Diet Parties and Holidays Cookbook
The nutritional profile for Brussels sprouts. Wow! These ”evil dwarf cabbages” (as Bekki calls them) are jam packed with good stuff! 
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