Brussels Sprouts in the Oven

I dedicate this recipe to Efrat, Sharon and Tali – our daughters-in-law – whose enthusiasm about this dish has helped me realize that cooked vegetables can be not only “good for you”, but also “good-tasting”.

This recipe has become popular at our family dinners, and it is very easy to prepare.

I use frozen brussels sprouts, and this saves on preparation and baking time.

Enjoy!

Ingredients:

• One bag or box of frozen brussels sprouts
• 5-6 peeled shallots (if they are big, cut them in half)
• 2-3 cloves of garlic, sliced
• olive oil
• coarse salt
• pinch of sugar (optional)
• splash of balsamic vinegar (optional)

Preparation:

1. In large bowl put the frozen brussels sprouts (no need to defrost), peeled shallots cut in half (if big), sliced garlic, a few shpritzes of olive oil, some coarse salt, pinch of sugar (optional).
2. Mix all the ingredients together, so that they all are lightly covered with olive oil, salt, etc.
3. Spread in big roasting pan lined with parchment paper or teflon or silicone liner.
4. Bake uncovered for about 40 minutes, till the vegetables are baked, and some of the brussels sprouts are browned along the “edges”. Make sure that the garlic slices don’t burn. (Sometimes I add them only in the middle of the baking, to avoid burning, but usually I just throw them in together with the brussels sprouts).
5. In the middle of baking, take pan out of oven, and with spatula or big spoon, mix the brussels sprouts, shallots and garlic around, and then put back in oven to complete baking.
6. Towards the end of the baking, you can add a small splash of balsamic vinegar.

TIP:  To enhance this dish for special holiday meals, you may also add a bag of peeled and roasted chestnuts; if you choose to do this, add them at the beginning, together with all the ingredients. Bake as instructed.