Roasted Brussels Sprouts with Garlic

I don't like Brussels sprouts. I really don't like Brussels sprouts, it's one of the few (if not only) vegetables I try to avoid. So imagine my face when today DH came home with a bag of Brussels sprouts! Because I read a few very positive reviews about roasted Brussels sprouts, I decided to try this recipe - and it was good (for Brussels sprouts)! Now all I need to do is convince everyone I know to never ever boil them.

The small print: DH thinks that the roasting time in the oven was a little too long, resulting in slightly mushy sprouts and burnt garlic. I'm not quite sure about that, I would have thought that the mushy sprouts would be a result of being sauteed for too long and roasted too little. Either way, next time keep a close look on the sprouts, and remove the garlic in time, if necessary.

We forgot to add the balsamic vinegar, which is a bit of a pity. We might try this recipe again (and hopefully remember the vinegar part), or we might try this recipe, which is the online version of Ina Garden's much lauded recipe.

Edited the next day: Actually, I made a mix of this recipe and the Ina Garden one because I was too lazy to be bothered to saute the sprouts first. So instead I just placed them in the oven, mixed with olive oil and salt; however, I enjoyed the garlic from this recipe, so after 10 min roasting time, I added a few small crushed cloves of garlic. And I was curious about the balsamic vinegar, so when the sprouts were done after 25 min, I added a tablespoon of balsamic vinegar.

The texture was a lot better this time, it definitely wasn't as mushy. I felt the outer part was crunchier yesterday, though DH thinks that was only because they were already slightly burnt. DH also thinks that the vinegar flavour was slightly too strong; it might have been too much for the amount of sprouts we made. All in all, however, it was better than yesterday, and a lot easier as well.