Brussel sprouts grow in bunches of 20-40 on the stem of a plant that grows 2-3 feet tall. They are great sources of vitamins K and C. Even those that don't like brussel sprouts, like this recipe!
1 whole garlic bulb, peeled
½ c. butter, melted
1 tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
4 medium sweet potatoes, peeled and cut into wedges
1 pound fresh brussel sprouts, halved
1 large sweet onion, cut into ½ inch wedges
Separate garlic bulb into cloves. Mince 2 cloves; place in small bowl. Add butter, thyme, salt, and pepper. In a large bowl, combine the sweet potatoes, brussel sprouts, onions and remaining garlic cloves. Drizzle with butter mixture; toss to coat. Transfer to greased 13x9 pan. Cover and bake 350˚ for 30 minutes. Uncover; bake 40-45 minutes longer or until vegetables are tender. Stir before serving. Yield: 10 servings
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