Brussels Sprouts (that you actually want to eat)
These crispy, garlic-y brussel sprouts are addicting. The bigger pieces are so tender, and the leaves are SO crispy and crunchy and just plan DELICIOUS. I spent years of my life totally hating brussels sprouts, until I figured out how to make them: and it’s all in the preparation! There’s a lot of cooking oil involved to bake them nice and crisp: so when I’m eating these on a Whole30, I include these as a serving of veggies AND fat. SO yum.
Here’s what you need:
1/2 lb. Brussels Sprouts
1/4 C. Avocado Oil
6 cloves of Garlic, minced
1/2 tsp. Salt
1/2 tsp. Pepper
Here’s what to do:
Preheat oven to 425°. Rinse brussels sprouts, cut off stems, and remove any leaves with dirt on them. Rinse again if necessary!
Peel as many leaves as possible from brussels sprouts. Place leaves and “sprouts” of brussels sprouts into a casserole dish, and massage avocado oil, garlic, salt and pepper into brussels sprouts. Make sure all the brussels sprouts are well coated!
Bake for 15 minutes. Remove from oven, stir, and bake for 10 more minutes. Serve immediately!
Can’t wait for you guys to try these: they are absolutely delicious!