Jul 012010
Serves 4
Ingredients
20-30 small brussels sprouts
1 tablespoon olive oil
2 garlic cloves, crushed
¼ teaspoon salt
¼ teaspoon pepper
2 x 10cm sprigs of rosemary
Method
Pre-heat oven to 180°C.
Peel away any discoloured leaves from the sprouts and trim stalks. Cut a deep cross into the stalk ends.
Combine oil, garlic, salt and pepper and toss with prepared sprouts.
Place in a small baking dish in a single layer.
Lay the rosemary sprigs on top and roast 20 minutes or until tender.
A quick shake halfway through will help them cook more evenly. Slow roasting tends to concentrate sweetness.