Our Balsamic Garlic Roasted Brussels Sprouts are as tasty as they are beautiful. Very easy to make and inexpensive, this recipe for Brussels sprouts is the perfect healthy holiday side dish.
Balsamic Garlic Roasted Brussels Sprouts
Living in Wisconsin certainly has its challenges, mostly weather-related. But it also has its rewards.
Unparalleled scenic beauty, fresh farm eggs, locally sourced butter, and garden-fresh produce galore are just some of the benefits of living in America’s Dairyland.
Fresh Brussels Sprouts
Many people don’t have access to fresh Brussels sprouts, but if you do then you know they are grown in stalks as shown above.
To harvest the Brussels sprouts, you simply twist each one until it breaks away from the plant.
It’s just as easy as filling up a bag from your local grocery store produce bin!
Ingredients for this Simple Side Dish of Roasted Brussels Sprouts
- Brussels Sprouts
- Extra Virgin Olive Oil
- Salt and Pepper
- Balsamic Vinegar
If you’re wondering how to cook Brussels sprouts, we like this super simple method of starting with a hot frying pan and finishing them off in a hot oven.
We try to use olive oil while cooking, whenever possible, because of it’s healthy profile.
Use regular olive oil for this Brussels sprouts recipe if you have it since it has a higher smoke point than extra virgin olive oil and will allow you to get a hotter sear on the cut edges of these sprouts.
How to Cook Brussels Sprouts
Start by slicing the Brussels sprouts in half, top to bottom. Next, you’re going to heat the olive oil in a frying pan until it simmers.
In a single layer, place the Brussels sprouts cut side down in the hot oil and add the garlic and salt and pepper.
You want to allow the sprouts to be brown on the bottoms by leaving them undisturbed until they have a nicely seared finish,
You’re going to finish roasting these Brussels sprouts in a 400° oven, for about 10 or 15 minutes.
Shake the pan a bit, every five minutes or so to help ensure an even roasting process and keep an eye on the sprouts because oven temperatures can vary.
Once these sprouts come out of the oven, they’re almost ready to serve.
First, though, you’re going to slather them well with a healthy dose of quality and aged balsamic vinegar.
As with all recipes, make this easy Brussels sprouts recipe your own. Adjust the amounts of salt and pepper to your taste and the same hold true for the garlic.
For some delicious variations for this Brussels sprouts recipe, consider adding some chopped pancetta or some chopped bacon. Either will lend a nice flavor to this easy side dish.
See our other Brussels Sprouts Recipes:
- Brussels Sprouts with Fennel
- Butter-Braised Radishes, Kohlrabi, and Brussels Sprouts
Balsamic Garlic Roasted Brussels Sprouts RecipeRoasted Brussels Sprouts from Platter Talk start off on the stove top and finish in a hot oven. Lightly dusted with salt and pepper, these sprouts are caramelized with savory garlic and bathed in balsamic vinegar before serving. Recipe from The New York Times.Servings: 8Calories: 112kcal
- 1 lb Brussels sprouts Washed and sliced from top to bottom
- 5 tbsp olive oil enough to coat bottom of frying pan
- 10 cloves garlic peeled and coarsely chopped
- salt and pepper to taste
- 3 tbs balsamic vinegar
- Preheat oven to 400° F. Heat olive oil in a large skillet or frying pan, until it shimmers. Place sprouts cut side down and add garlic and salt and pepper. Cook undisturbed until cut edges of sprouts are lightly brown, about 5 to 7 minutes.
- Transfer the Brussels sprouts and garlic to a baking sheet and roast for about 10 minutes, be sure to shake. the pan every five minutes or so and keep an eye on the sprouts to make sure they don't get overdone.
- Remove from oven, place in a large bowl an toss in the balsamic vinegar. Add more salt and pepper, if desired. Serve immediately.
NotesConsider garnishing with finely grated Parmesan cheese.
NutritionCalories: 112kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8.6% | Vitamin C: 59.8% | Calcium: 3.2% | Iron: 5.3%Tried this recipe?Follow us @plattertalk