Makes 4 servings.
Since Brussels sprouts are brimming with nutrients, I decided to feature them again in a slightly different variation.
20 medium size brussels sprouts
4 tablespoons extra-virgin olive oil
4 garlic cloves, minced
Leaves from 5 thyme sprigs
Freshly ground black pepper
Preheat oven to 400F.
Line a baking sheet with aluminum foil.
Trim the brown ends of the sprouts, discard the outer damaged leaves and cut in half.
Place on the baking sheet and toss with the olive oil, garlic, thyme, salt and pepper.
Roast for 10 minutes, turn and roast for another 15 minutes, or until tender and golden.