Brussels sprouts were never my favourite until I tried roasted ones, but they take so long and still come out under cooked inside. There had to be a better way.

Well, there is. Here’s what to do.

Wash your Brussels sprouts, cut the ends off and cut in half, place them into a large ceramic bowl. Once you’re done cleaning and cutting about 30 Brussels spouts cut in half, add a little bit of water to the bowl, cover with a lid and microwave for about 4 minutes. In the meantime set your oven to broil on a medium heat. Once microwave beeps, remove and drain the water. Add 3 tbsp of olive oil, 3 cloves of minced garlic, 1/4 tsp of salt and pepper and mix together. Line a large baking sheet with tinfoil and spread the Brussels sprouts onto the tinfoil. Broil in the oven for about 15 minutes stirring once. And Voila. Brussels Sprouts in 20 minutes. Those slightly burned, stray leaves that get roasted in the oven make all the difference in flavour and so pretty on a plate.

Serve them with a delicious beef stew and potatoes. Enjoy.