Josh Bradshaw
Springdale
Cut desired amount of brussel sprouts and cover in olive oil.
Add 1 clove of garlic for every 5 or 5 brussel sprouts.
Bake at 400F until brussel sprouts are soft in the middle and outer leaves are crispy.
When they come out, sprinkle goat cheese and crushed walnuts on them.
My Dad introduced me to baked brussel sprouts when I was a teenager. I’ve added the goat cheese and walnuts over the years but his ratio of garlic and brussel sprouts still stands. Not to mention, roasted garlic is good on a cracker. Makes for a good date appetizer. Garaunteed to impress and extremely simple.