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Garlic Brussels Sprouts  


  • 1 ½ lbs. fresh Brussels sprouts
  • 3 tbl. O&CO. Garlic Specialty Olive Oil
  • 1 tsp. O&CO. Fleur de Sel
  • Freshly ground pepper


  1. Preheat oven to 400.
  2. Cut off stem ends of sprouts and peel off any brown outer leaves.
  3. Mix them in a bowl with garlic oil, salt and pepper. 
  4. Pour them out onto a cookie sheet and roast for 30-40 minutes until they are crisp on the outside and tender inside.
  5. Shake the pan frequently to turn the sprouts, so they brown evenly.
  6. Check to see if they need more salt before serving.