Ingredients
12 whole Brussels Sprouts
2 cloves Garlic
2 Tablespoons Garbanzo Beans (Optional)
1-1/2 Tablespoon Olive Oil
5 dashes Salt
5 dashes Ground Black Pepper
1 Tablespoon Chopped Cilantro (optional)
Method
Sources
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Preheat the oven to 350°F. Cut the Brussels sprouts in half. Remove about 12 leaves from the various halves. Add the Brussels sprouts halves and leaves to an iron skillet. Slice the garlic and add to the pan. As an option, add garbanzo beans alongside the Brussels sprouts. Drizzle the olive oil on top and add the salt and pepper. Bake in a preheated oven uncovered for about 8 minutes. Then cover the pan with foil and bake another 15 minutes. As an option, top with chopped cilantro. Salt to taste.