- 3 pounds Brussels sprouts, trimmed and halved
- 1/4 cup olive oil
- 8 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (5.3 ounces) fresh goat cheese, crumbled
- Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a bowl; toss with cheese. Yield: 16 servings (2/3 cup each).
Originally published as Brussels Sprouts with Garlic & Goat Cheese in Simple & Delicious October/November 2016
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