Yield: 3 servings. Prep Time: 5 minutes. Cook Time: 12 minutes.
• 3 tbsp olive oil
• 2 garlic cloves minced
• ½ tsp salt
• ¼ tsp pepper
• 1lb Brussels sprouts trimmed, halved
• ½ cup panko crumbs
• 1 tsp minced fresh rosemary
1. Preheat Ventray oven to 350°F.
2. Place olive oil, garlic, salt, pepper in a small bowl microwave on high for 30 seconds.
3. Toss Brussel sprouts with 2 tbsp oil mixture, place on the Ventray baking tray.
4. Bake for 8 mins, toss bread crumbs and rosemary in the remaining oil mixture, sprinkle over sprouts, and continue to bake for another 4 mins until browned and tender.
5. Serve immediately.
