Makes 4 servings or 3½ to 4 cups

Blanching the Brussels sprouts before oven-roasting them makes for the most pleasing texture.

1 pound Brussels sprouts, 4 to 6 cups, stem ends trimmed, halved if large
4 large cloves garlic, sliced
1 tablespoon olive oil blend (equal parts EVOO and high-heat Spectrum oil)
½ teaspoon unrefined sea salt

1. Preheat oven to 400°. Blanch Brussels sprouts in boiling water to cover for 5 minutes. Drain and pat dry with towel.

2. Mix sprouts with garlic, oil and salt. Transfer to baking sheet lined with parchment paper; one layer thick. Bake/oven-roast uncovered until tender and browned, about 20 minutes. To ensure even browning, turn sprouts once halfway through.