Roasted Balsamic Brussels Sprouts + Garlic

This is a fantastic and easy way to prepare brussels sprouts, particularly as an accompaniment to roasted chicken or any other dish that requires an oven. Although most healthy eaten raw, I prefer them roasted–almost, no actually burnt a bit. Coupled with the balsamic and garlic, the flavor is wonderful.

If you can, buy them while still on the stalk as they will stay fresher longer. Although not likely to find them this way at your local supermarket, they are often sold like this at farmers markets and food cooperatives–another reason to shop local and small business! Oh and the smaller the more tender and sweet it is, so try to buy small.

  • 1 kilo of brussels sprouts
  • 4 cloves of garlic, sliced thinly
  • olive oil
  • salt
  • pepper
  • balsamic vinegar

Preheat the oven to 180 degrees Celsius.

Prep the brussels sprouts. If they’re small, you can simply wash them. remove any discolored leaves, and trim the stem. However if they are larger, cut them in half. Place them into a low-sided baking dish and then sprinkle around the garlic. Splash with olive oil and balsamic vinegar, then sprinkle with salt and pepper. Bake for about 30 minutes, then mix them to ensure they cook evenly. Either turn the heat up or turn the broiler on (depending on whether or not you are cooking other dishes at the same time) and continue to cook until they are a bit brown and crispy on the outside.



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