What you need:
1 bag packaged Brussels sprouts, washed, ends trimmed and cut in half
salt and pepper
olive oil
4-6 garlic cloves, chopped (depending on how garlicky you want it)
1/4 cup mayonnaise
1/8 cup chopped pickle (garlic kosher dills are great, but any kind will do)
fresh lemon to squeeze or lemon juice (about a teaspoon)
fresh lemon to squeeze or lemon juice (about a teaspoon)
Directions:
1. Preheat oven to 400 degrees.
2. Mix chopped garlic with the cut Brussels sprouts in a roasting pan.
3. Drizzle with olive oil, just enough to coat them well, but not too oily. Add salt and pepper.
4. Roast for about 20 minutes, stirring twice, until nicely caramelized and browned.
5. Meanwhile, put the mayo in a small bowl. Squeeze in about 1/4 lemon (or the lemon juice) and stir in diced pickles. Stir well and serve as a dip for the Brussels sprouts.
Dip is optional since the Brussels sprouts have a wonderful flavor on their own, but some kids love to dip everything!
