#sproutslove

 Alright, NYT Food got my attention this weekend with this recipe for a classic Roasted Brussels Sprouts with Garlic, care of Mark Bittman.

I made some revisions to the recipe, notably added somewhere between double/triple the amount of garlic, and NO REGRETS BECAUSE ROASTED GARLIC IS AMAZING. I had intended to parcel this quantity out over a few days (because, meal prepping is a thing that I’m doing now), but couldn’t stop eating right out of the oven, and now I have no more sprouts. Between the garlic, the sprouts themselves, and then all the little lone sprouts leaves that turned into sprouts CHIPS (which i’m going to consciously create at some point).

The recipe is amazingly simple - EVOO, Sprouts, S&P, garlic, heat, and a trusty cast iron skillet- and legit result is a top 5 sprouts recipe. My preference is on crispiness, so I tend to not like sauce-heavy sprouts dishes (Except Red Hen. That sauce was out of this world)

TL;DR - crack sprouts. Can’t stop/won’t stop level of deliciousness. Plan to eat all at once and then some. 

Here’s your moment of zen (before/after)