These crispy, savory, Garlic Brussels Sprouts are the most delicious side for a weeknight dinner or holiday party.
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I absolutely love Garlic Brussels Sprouts. Clearly, you do too seeing as how you clicked on this recipe. However, did you know that brussels sprouts are at the top of the “most hated vegetables” list? I feel like there is a childhood “ick” that some people cannot get over.
All I can conclude is that these people have never had them prepared properly and they are missing out! I challenge any brussels sprout hater to try Garlic Brussels Sprouts and tell me they are still not a fan of these little, green, cabbage babies.
You will love this recipe because it is simple and so delicious. These Garlic Brussels Sprouts remind me of the ones I used to order at my favorite steakhouse in Manhattan. When they are prepared like so, they are crispy and caramelized on the outside and tender inside, similar to these Roasted Vegetables and Garlic Roasted Potatoes. What elevates the Garlic Brussels Sprouts is the balsamic, which balances the savoriness perfectly and adds a touch of sweetness.
Are Garlic Brussels Sprouts Healthy?
Yes, Garlic Brussels Sprouts have many health benefits. For one, brussels sprouts contain fiber and are great for your gut health. They are also high in antioxidants and may help protect from some types of cancers. If that is not good enough, garlic is also great for your health and could possibly lower your blood pressure and improve heart health. This recipe is vegetarian, vegan, keto friendly, and gluten-free.
What is Caramelizing?
Caramelization is the process that occurs when sugars are cooked at a high temperature, resulting in a dark, caramel color, and a sweet and nutty flavor. So those of us who are not food scientists or chefs may be surprised to find out that brussels sprouts contain sugar. I love a side of science with any recipe.
INGREDIENTS
- 1 pint brussels sprouts (about a pound)
- 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
- 5 cloves garlic, peeled
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
INSTRUCTIONS
Prep
Preheat the oven and prepare the brussels sprouts by trimming and slicing them in half.
Sizzle
Heat the oil in a cast-iron skillet, place sprouts cut-side down, add garlic, and season.
Crisp
Allow the sprouts to brown undisturbed before transferring the skillet to the oven.
Roast
Shake the pan occasionally while roasting until the sprouts are caramelized and tender.
Flavor
Season to taste, add balsamic vinegar, and serve your delicious dish.
Devour!
FAQs & Tips
To make these Garlic Brussels Sprouts ahead of time, prepare them as directed, but take them out of the oven right before they are fully tender. When you are ready to serve them, place them on a pan at 400°F for about 10 minutes. While these Garlic Brussels Sprouts are best served immediately, they can be stored in the fridge in an airtight container for three to five days. You can also flash-freeze them then store them in a freezer-safe bag in the freezer for up to three months. Thaw in the fridge overnight.
If your sprouts are not getting crispy, it is most likely due to overcrowding. If they are too close together they will steam instead of crisp and caramelize. Be sure to spread them evenly on your pan.
Be sure to wash your sprouts by rinsing under cold running water. Cut off the ends, or base, of the sprouts before slicing in half.
Serving Suggestions
These Garlic Brussels Sprouts are perfectly delicious on their own, but one addition that goes great with them is chopping up some mouthwatering Million-Dollar Bacon.
To round out a healthy meal, serve Garlic Brussels Sprouts as a side dish with Poached Fish (a variety of fish work well with this recipe) or this easy, whole-30 Curry Cashew Chicken.
Roasted Brussels Sprouts With Garlic
Ingredients
- 1 pint brussels sprouts about a pound
- 4 to 6 tablespoons extra virgin olive oil to coat bottom of pan
- 5 cloves garlic peeled
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
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Preheat your oven to 400 °F. Trim the bottoms and remove any yellow leaves from the brussels sprouts, then slice each sprout in half from top to bottom.
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Pour olive oil into a cast-iron skillet and heat over medium-high until it shimmers. Carefully place the sprouts cut side down in a single layer in the skillet. Add the whole garlic cloves and season with salt and pepper.
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Let the sprouts cook undisturbed until the bottoms start to brown. Then, transfer the skillet to the preheated oven.
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Roast the sprouts in the oven, giving the pan a good shake every 5 minutes, until they are deeply browned and tender, which should take about 10 to 20 minutes.
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Remove the skillet from the oven. Taste and adjust the seasoning with more salt and pepper if needed. Drizzle with balsamic vinegar, toss to coat, and serve hot or warm.
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DEVOUR!
Nutrition
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