Makes 4 servings
It’s wonderful to enjoy variety in vegetable cooking techniques, and roasting is an especially good one for the holidays.
1 pound Brussels sprouts, 4 to 5 cups, stem ends trimmed, halved if large
2 large cloves garlic, sliced
1 tablespoon olive oil blend (half each EVOO and high-heat Spectrum walnut oil)
1½ teaspoons fresh sage, minced
½ teaspoon unrefined sea salt
1. Preheat oven to 400°. Mix ingredients. Transfer to baking sheet lined with parchment paper; one layer thick.
2. Bake/roast uncovered until tender and browned, about 30 minutes. To ensure even browning, turn once halfway through.
Variation: To speed the process, blanch Brussels sprouts in boiling water for 2 minutes. Drain and pat dry with towel before proceeding as above. Bake/roast for 20 minutes.