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Back to the Family by Art Smith
These tiny relatives of cabbage have a delightful hitter tinge to them. When picking out Brussels sprouts, remember that the smaller they are, the more tender they will be.
Makes 6 Servings


• 2 pounds Brussels sprouts, peeled, trimmed, and halved
• 4 cloves garlic, minced
• Olive oil for lightly coating
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper to taste


1. Preheat the oven to 325 degrees.

2. Place the Brussels sprouts and garlic in a bowl. Slowly add the olive oil while tossing to lightly coat.

3. Arrange the Brussels sprouts out on a baking sheet and sprinkle with the red pepper flakes and salt and pepper.

4. Roast in the oven for 10 minutes. Remove and cover with foil. Return the Brussels sprouts to the oven and roast 10 to 13 more minutes. Serve warm.


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