Garlic brussels sprouts
Brussels sprouts are so hard to find in Israel, but when you do, it is important to make them right! You will have some olive oil left over after roasting the garlic, make sure to use it for your next salad dressing!
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Ingredients:
- 2 boxes Brussels sprouts tops cut off
- 12 cloves garlic peeled
- 1/2 cup extra virgin olive oil
- 1/4 cup soy sauce
- 2 tablespoons silan date honey
- 2 teaspoons salt pink Himalayan
Directions:
- Preheat oven to 400°F. Prepare a baking dish with parchment paper. Add the garlic, olive oil, soy sauce, silan and salt. Place in oven for 30-40 minutes until garlic is golden and crunchy on the outside and soft on the inside.
- While it is cooking, prepare a large pot with salted water on high heat and bring to a boil. Add the Brussels sprouts and let cook for 8 minutes. Remove and run the sprouts under cold water and drain and place in a serving dish.
- Remove garlic from the oven and using a slotted spoon, add the garlic and only a bit of the oil to the Brussels sprouts, until evenly coated. Salt to taste. (Use remaining oil for cooking or salad dressing for extra incredible flavor)
Notes & Tips:
This dish is easiest if you buy whole garlic that is already peeled!
