Soak sprouts in lukewarm water for 10 minutes. Drain, and rinse with clean water. Cut the stems from the bottom of the sprout, and cut a small X in the base 1/16 inch deep.
Rub sprouts with oil, garlic, and fresh pepper. Place cut side down on baking tray.
Roast 30-35 minutes, until outsides are crisp and insides are tender. Add garlic and olive oil mixture, roast another 2-3 minutes. Serve immediately.
Serving
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Originally Submitted
1/23/2011
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