Robert Friesen's Roasted Brussels Sprouts and Leeks

Ingredients

• ½ cup olive oil
• 1 large leek
• 15 large Brussels sprouts
• Garlic salt
• Fresh thyme
• Dried rosemary ground into small pieces (not necessary to powder it) with a mortar and pestle

Preparation

1. Preheat oven to 415 degrees
2. Slice the white and light green part of the leek into ¼-inch thick pieces. Separate each of the slices so they are individual rings instead of solid slices.
3. Trim bottoms off Brussels sprouts, keeping as much of the base as possible. Wash Brussels sprouts and cut in half lengthwise.
4. Put Brussels sprouts in a plastic vegetable bag and add ½ of the oil. Twist top and shake so the Brussels sprouts are coated with oil. Shake out onto cookie sheet and array so the round side is down and the pieces are not touching.
5. Sprinkle with garlic salt and crushed rosemary.
6. Place the leek rings into the same plastic bag, add the rest of the oil and shake. Array the leeks on top of the Brussels sprouts.
7. Top with 4-5 stems of thyme.
8. Roast in oven for 25 minutes. Leeks should be browned. Brussels sprouts will likely be a little brown.