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What's Green and Lovable?

Brussel Sprouts can be a crowd-pleaser. (Julia Ewan - The Washington Post)

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(Roasted Brussels Sprouts With Garlic)

6 servings

This idea was suggested by Julie Leopold, a nutrition program manager for Inova Health Source of Northern Virginia. Overcooked Brussels sprouts have given the vegetable a bad rap. Leopold is a fan of roasting sprouts, a method she said minimizes the cabbage flavor so many people dislike. She's absolutely right. Not only is the cabbage flavor almost nonexistent, but this dish is fast and easy to prepare.

1 to 1 1/2 pounds Brussels sprouts, outer leaves removed and stems trimmed, each cut in half

8 to 10 small to medium cloves garlic

2 to 3 tablespoons extra-virgin olive oil

Salt

Freshly ground black pepper

Preheat the oven to 375 degrees.

In a large bowl, combine the Brussels sprouts, garlic, oil and salt and pepper to taste, tossing to make sure the sprouts are evenly coated. Transfer to a roasting pan large enough to hold the sprouts in one layer.

Roast for about 30 minutes, stirring at the 10- and 20-minute marks. The sprouts are ready when they have started to brown and are tender enough to be pierced with a fork. Serve immediately.

Per serving: 78 calories, 3 g protein, 8 g carbohydrates, 5 g fat, 0 mg cholesterol, 1 g saturated fat, 66 mg sodium, 3 g dietary fiber

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