Here’s a simple and delicious Brussels sprouts recipe that brings out their natural sweetness and crunch:
Roasted Brussels Sprouts with Garlic and Balsamic
Serves: 4
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1–2 teaspoons balsamic vinegar (optional, for a tangy glaze)
- Optional: 2 tablespoons grated Parmesan or toasted nuts (almonds, pecans)
Instructions
- Preheat the oven
- Set oven to 400°F (200°C).
- Prepare the Brussels sprouts
- Trim the ends and remove any yellow outer leaves.
- Slice in half lengthwise.
- Season and toss
- In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper.
- Roast
- Spread them in a single layer on a baking sheet.
- Roast for 20–25 minutes, shaking the pan halfway through.
- They should be golden brown on the edges and tender inside.
- Finish and serve
- Drizzle with balsamic vinegar and toss gently.
- Sprinkle with Parmesan or toasted nuts if using.
- Serve hot as a side dish.
💡 Tips:
- For extra caramelization, place cut sides down on the baking sheet.
- Brussels sprouts pair well with bacon, pancetta, or dried cranberries for added flavor.
If you want, I can also give a stovetop sauté version that’s faster and just as tasty.
Do you want me to give that version?
