Insanely Tasty I-can't-believe-I-ate-the-whole-pan Spicy Garlic Roasted Brussels Sprouts

Just a slight exaggeration! I made a batch of these and they were sitting on the counter while I made the rest of dinner. I kept going back and eating them, sprout by sprout! Such tasty little morsels!

While scouting the internet for similar recipes, I was dismayed by the amount of butter and oil folks were sauteing the sprouts in. I'm talking 1/4 cup and more. Not for us! This recipe uses a measly 2 tsp. of olive oil and a bit of spray on the pan.

Ingredients
3/4 pound Brussels sprouts, cleaned with bottom cut off
2 tsp. olive oil
2-3 garlic cloves, minced
1/2 tsp. red pepper flakes
salt & pepper to taste
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1 TB brown sugar
1 TB balsamic vinegar

Directions
Heat oven to 400 degrees. Make Brussels sprouts a consistent size. If they are small, leave them whole. Larger sprouts, either cut on half or in quarters. Put Brussels sprouts in medium bowl. Add oil, garlic, red pepper flakes, salt & pepper. Mix well and place on baking pan that has been lightly spritzed with oil. Bake for about 20-22 minutes.

While the sprouts are baking mix the sugar and vinegar in the original bowl. Set aside.

Stir and check to make sure they're not getting too done. You want the sprouts to be browned and crisp-tender but not overdone. Depending on how they're coming along cook for 5-8 minutes more. When just tender, put in bowl with sugar and vinegar, mix and serve.

Serves 4 (or 1 if you can't control yourself!)

Garlicky Brussels Sprouts

This is from Vegetarian Times. It's very tasty and not as garlicky as one might think. If a whole pound of Brussels sprouts is too much for you to deal with, the recipe halves nicely. Since I just bought a huge bag of Brussels sprouts at Costco, expect more Brussels sprout recipes!

Ingredients
1 lb. Brussels sprouts, ends trimmed
2 Tbs. olive oil
12 cloves garlic, peeled and minced
1 Tbs. brown sugar
1/2 tsp. salt
1/8 tsp. ground black pepper
1 Tbs. apple cider vinegar

Directions
Place Brussels sprouts in bowl of food processor. Pulse 12 to 15 times, or until shredded. A few of my sprouts did not get shredded so I did them by hand so the rest wouldn't get pulverized.

Heat oil in large nonstick skillet over medium-low heat. Add garlic, and cook until light brown. Increase heat to medium-high, and add shredded brussel sprouts, brown sugar, salt and pepper. Cook several minutes, or until browned, stirring often. Add 1-1/2 cups water, and cook several more minutes or until most of liquid is evaporated. DO NOT OVERCOOK. Leave crisp-tender. Stir in vinegar, and season to taste with salt and pepper. Serve immediately.