ROASTED BRUSSELS SPROUTS

SERVES 3 to 4

This is easy, healthy and delicious. The sprouts get slightly crispy on the outside and tender on the inside.

INGREDIENTS

1 pound brussels sprouts, trimmed (see note below)

3 large cloves garlic, lightly smashed with side of knife and peeled

1/2 teaspoon dried marjoram leaves

Salt and pepper to taste

1 tablespoon olive oil

Preheat oven to 400° F. Place the sprouts and garlic in a bowl. Season with the marjoram, salt and pepper. Add the olive oil and toss until coated. Transfer to a shallow baking dish or sheet pan large enough to hold the sprouts in one layer. Roast until the sprouts are browned on the outside and tender on the inside, stirring occasionally, about 40 minutes. If desired, sprinkle with a little more salt before serving. These may be served hot or room temperature.

Note: To trim Brussels sprouts, first cut off about 1/8-inch of the stem end, or just enough to remove the hard end. Remove any loose or wilted leaves. If any of the sprouts are much larger than the others, cut them in half vertically.

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