I was one of the weird kids who actually liked brussel sprouts (and beets and tofu!) For the majority of kids who grew into adulthood never liking brussel sprouts this recipe might change your mind. It’s a simple preparation of tossing the sprouts in olive oil, balsamic vinegar and garlic. The garlic roasts and becomes from fragrant while the balsamic vinegar caramelizes the brussel sprouts. The outside should be a tiny bit crunchy, not soft. The result is savory and delicious. The recipe would work great with pine nuts, walnuts, or parmesan cheese as well.
Garlic and Balsamic Roasted Brussel Sprouts
(makes 3-4 servings)
- 12 brussel sprouts, rinsed, outer leaves removed, ends cut off and halved
- olive oil, for tossing
- balsamic vinegar, for tossing
- 1 clove garlic, minced
- salt and pepper to taste
- In a large bowl, toss the sprouts in the olive oil, garlic, and balsamic vinegar. Let sit for 5-10 minutes
- On a lightly oiled baking sheet, place the sprouts cut side down on the sheet.
- Bake in a preheated 375F oven for 20 minutes.
- Turn the sprouts cut side up over and bake for another 10 minutes until lightly browned.