Roasted Garlic Brussels Sprouts

Peel off the outer withered and yellow leaves of the Brussels sprouts, cut off the protruding excess bottom, wash and drain them. If they are large, you can cut them vertically into four; slightly smaller ones into three; and even smaller ones into two. In short, breaking them open makes them easier to roast and absorb flavor. The picture will make it clear.

Chop the garlic into rice-sized pieces, not too fine, put it into the bowl with the Brussels sprouts, and add pepper, table salt, and sugar;

Stir evenly with two large spoons, which can avoid using your hands, so the seasoning won't get into your fingers;

Spread the mixed ingredients evenly in the baking pan, set to 450°F (approximately 232°C), preheat and bake in the oven for 30 minutes. After the time is up, take it out and stir the ingredients, then bake for another 10 minutes. Check if it has turned golden; if not, bake a bit longer. This thing is very durable in the oven, and it’s hard to give an exact time. Gradually increase the time by 5–10 minutes. In short, you need to bake according to the actual situation.

Bake until golden brown, and it will be fragrant when it comes out of the oven.