Recipe: Balsamic Roasted Brussels Sprouts
Balsamic Roasted Brussels Sprouts
1/4 cup extra virgin olive oil
1 pound brussels sprouts, trimmed and halved
1/4 teaspoon finely chopped garlic
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar (actually use a balsamic glaze because caramelizes nicer)
Optional: dried cranberries (Craisens)
Preheat the oven to 450 degrees.
Cut the stems off the Brussels sprouts and then cut each sprout in half.
Put the oil in a large oven-safe skillet and heat on medium-high. When the oil shimmers but before it smokes, arrange the sprouts in one layer, cut side down.
Add the garlic and season with salt and pepper.
Cook, undisturbed, until the sprouts begin to brown, about 5 minutes. Move the pan to the oven and cook, shaking the pan occasionally, until the sprouts are very brown and tender, about 20-30 minutes.
Have them with chicken and fish, and they work well with both.
1 cup packs 124% of your Vitamin C.
- Balsamic Brussel Sprouts (cookbookofbrooke.wordpress.com)