Side Dish
2 - 4 servings
20 minutes
30 minutes
Chef Leslie McKenna
2 pounds Brussels Sprouts, cleaned and cut in half vertically (or try our Brussels Sprout Stalks)
4 cloves peeled garlic, minced
4 shallots, sliced
1 teaspoon red chile flakes
Salt and pepper
3 tablespoons olive oil
Preheat oven to 400 degrees. Clean the Brussels sprouts by cutting the bottom end off and peeling off the outer leaves.
Cut them in half lengthwise and place into a large bowl.
Add the garlic, shallots, chili flakes, salt and pepper, and olive oil and toss until all of the Brussels sprouts are well coated.
Spread out evenly onto a baking sheet and place into the oven and roast for about 30 minutes, until they are browned and tender.
Remove and adjust the seasonings and serve.
