These are a perfect side for that Thanksgiving meal or any meal for that matter. Like cabbage, brussels sprouts seem so tasteless that I am always on the lookout for a good recipe. So far my best find has been Caramelized Brussels Sprouts. This one is neck to neck with that one. I have cooked oven roasted brussels sprouts before although without adding water. This one is adapted from here.
1 lb brussels sprouts
3-4 garlic cloves (or more… I love roasted garlic!)
1 tbsp oil
1/4 cup water
few red pepper flakes
fresh ground black pepper
salt to taste
dash of lemon juice (optional)
Rinse, trim and slice brussels sprouts into halves or quarters (if they are big). Toss them with a little olive oil, salt and pepper and minced garlic in a baking dish.
Pre-heat oven to 425 degrees and bake them for 30-40 minutes.
Remove and drizzle lightly with some lemon juice and serve hot.