Roasted Brussels Sprouts with Garlic and Balsamic

Full name: 
Steven Watson
Recipe category: 
Cook time: 
45 min

1 lb Brussels sprouts, stems trimmed and halved
about 1/4 cup olive oil
5 cloves garlic, peeled (or more if you like)
1 tbsp balsamic vinegar
salt and cracked black pepper

Additional comments about this recipe: 

A lot of people do not like Brussels sprouts. I believe this is because they have never had them prepared correctly. These make a good side for beef or poultry dishes.

Preparation and cooking instructions: 
Trim the stems of the sprouts and cut in half lengthwise. Reserve the loose leaves that fall off if they are not dirty or shriveled. Heat oven to 450 F. Put oil in ovenproof skillet, covering bottom of skillet about 1/8 inch deep. A 12-inch cast iron skillet fits a pound of sprouts nicely. Over medium-high heat, when the oil shimmers, put the sprouts into the pan, arranging them cut side down. Put the garlic cloves on top, sprinkle with salt and pepper. Let cook undisturbed for 3 - 5 min, until sprouts begin to brown, then transfer pan to oven. Cook, shaking pan occasionally, for 15 min. Toss the reserved sprout leaves with a bit of olive oil, enough to lightly coat, and put into the pan, shaking (or stirring) the pan. Continue cooking another 12 - 15 min until the sprouts are golden brown--crispy outside, tender inside. Drizzle with the vinegar, stir and serve.
Number of servings : 


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