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.