1 1/2 pounds Brussels sprouts, outer leaves removed and stems trimmed, each cut in half8 to 10 medium cloves garlic3 tablespoons extra-virgin olive oilSaltFreshly ground black pepper
Heat oven to 375 degrees F.
Combine the Brussels sprouts, garlic, oil and salt and pepper to taste in a large bowl, tossing to evenly coat the sprouts. Transfer to a roasting pan large enough to hold them in one layer.
Roast for about 30 minutes, stirring every 10 minutes. The sprouts are ready when they have started to brown and are tender enough to be pierced with a fork. Serve immediately.
Per serving: 78 calories; 3g protein; 8g carbohydrates; 5g fat (1g saturated fat); 0mg cholesterol; 66mg sodium; 3g dietary fiber