1 pound Brussels sprouts, stem ends trimmed
1 1/2 cups olive oil
1 head garlic (about 12 cloves)
4 sprigs fresh thyme
2 dry bay leaves
Kosher salt and freshly ground black pepper
You will have about 1 cup of flavored olive oil left over. Keep refrigerated and use in a vinaigrette or as an accompaniment with bread within 3 days.
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