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SuperSimple RECIPES

From the recipe box of travel writer Carole Terwilliger Meyers.
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My daughter devised this healthy recipe (do visit her Peas, Love & Jalapenos vegan recipe blog).  I can’t get enough of these, so doubling the recipe is a good idea.  I even like them cold.  Cooking them on aluminum foil makes clean-up easier.  I often double this recipe and recommend cooking one pound per baking sheet so that there is a little space around each sprout.  This keeps them crisper.

1 pound Brussels sprouts, trimmed and cut in quarters
6 cloves garlic, chopped
1/4 cup olive oil
salt and pepper to taste
          Mix in a bowl.  Place on a cookie sheet lined with aluminum foil. 

425 degrees, 30 minutes.  Serves 4.


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