Brussel Sprouts that I Actually Like

Ok, so we all know Sophie Doggie loves Brussel sprouts, but I never imagined I would.  But, here I am.  

I made them a bit differently today and really enjoyed them. 

As with most of my winging it, I didn’t measure ingredients.  I’ll guess now and measure next time. 

Brussel sprouts - fresh, sold in about half pound. Rinse, cut off and discard the stems.  Cut into halves.  Smaller pieces will crisp more.  Do get the fresh ones - the frozen ones are gross roasted. 

Drizzle with olive oil.  Rule: each piece must get a drizzle. 

Combine: 

Garlic cloves - 2, minced (I use my little food processor) 

Salt - 1/2 tsp

Black pepper - 1/2 tsp

Cayenne pepper - 1/4 tsp

Olive oil - 1/4 cup

Then stir in Cassava flour - 1/4 cup

Apply paste to the cut and oiled sprouts with a scraper.  Coat them well. 

Roast at 425* for about 45 minutes.  If you like them a bit charred, it may take longer.  If you have them in a single layer, it may be faster.  Use your nose and check early. 

Since my pyrex broke coming out of the oven last week and created hours of clean up plus some minor burns and cuts, I’ve been using an aluminum baking pan meant for a half sheet cake, so it has sides.  Works just fine.