1 lb Brussel Sprouts
3 T Extra Virgin Olive Oil
3 T Fresh Garlic, finely minced or paste
1 T Kosher Salt
1 t Freshly Cracked Black Pepper
Preheat oven to 350 degrees, convection if possible. Cut Brussel Sprouts in half, delicately cut away the stem and core. Gently massage the leaves apart.
On a parchment paper lined baking sheet, toss leaves in oil, salt, pepper and garlic. Spread out leaves in a very thin single layer.
Bake approximately 5-7 minutes, turning and shaking pan once or twice, until golden brown or almost burnt.
*This blog was first published here: Sunshine Retirement Living