Healthy Recipes

Roasted Brussel Sprouts with Garlic Recipe

brussel sprouts

Brussel sprouts seem to be one of those vegetables that people are either perfectly willing to eat, or entirely refuse to touch. If you’re finding that it’s difficult to prepare brussel sprouts in a way that makes them delicious, especially to the pickier eater in your family, or if you simply don’t have a go-to recipe for brussel sprouts, try this recipe. It’s a remarkably simple dish that results in positively sweet caramelized brussel sprouts that can make even change the hearts of the most avid brussel sprout hater.

For this recipe, you’ll want to pull out that precious cast iron pan–and if you don’t have one already, you should consider getting one, since you’re sure to fall in love with it and begin using it for practically every stove-top experience necessary. Cast iron has so many benefits. It is ideal for sauteing, since the heat evenly distributes itself, and does wonders on browning food. It’s remarkably easy to clean and, when well seasoned, it is nearly as nonstick of a surface as any other manufactured, “non-stick” pan. Not only that, but it does much better than stainless or aluminum pans, not only in terms of non-stickiness but also in terms of heat distribution. You’ll get a far more even cook. Arguably, the only downside to a cast iron pan is that it’s heavy–but even this is likely a positive attribute since it is durable and will last for years! 

So all that to say, be sure to pull out your cast iron for proper brussel sprout browning with this recipe!

Roasted Brussel Sprouts with Garlic Recipe

Source: NY Times

Yield: 4 servings

Cook time: 45 minutes

Roasted Brussel Sprouts with Garlic Ingredients 

  • 1 pound of brussels sprouts
  • 4 to 6 tablespoons extra virgin olive oil (used to coat bottom of the pan)
  • 5 cloves garlic (peeled)
  • Salt and pepper (to taste)
  • 1 tablespoon balsamic vinegar

Roasted Brussel Sprouts with Garlic Directions: (1)

  1. Heat your oven to 400 degrees.
  2. Trim the bottom part of the brussel sprouts off, and slice each brussel sprout in half from top to bottom. Heat the oil in your cast iron pan over medium-high heat until it shimmers (food should sizzle when touching the oil). Place your brussel sprouts cut-side down into the pan in one layer. Add the garlic and sprinkle salt and pepper over the top.
  3. Allow to cook, undisturbed, without any stirring until the brussel sprouts begin to brown on the bottom, then transfer to the oven. Roast, being sure to shake the pan every 5 minutes so the brussel sprouts and garlic don’t burn to the bottom. Roast until the Brusselsbru sprouts are browned and tender, usually 10 to 20 minutes.
  4. Taste the sprouts, and add more salt and pepper if necessary. Stir in balsamic vinegar.
  5. Serve hot or warm, and enjoy!

You can always experiment by using more or less garlic, or even substituting for garlic powder if you don’t have any fresh garlic in your home. Just be sure to not burn the garlic, since that taste will permeate your entire dish. Also, if you don’t have a cast iron pan and have no interest in purchasing one, you can substitute with a different pan, and then transfer to a baking dish for the oven roasting, but be warned: it won’t be the same.

  1. https://cooking.nytimes.com/recipes/1890-roasted-brussels-sprouts-with-garlic
  2. https://www.nytimes.com/2005/12/07/dining/arts/the-minimalist-ever-so-humble-cast-iron-outshines-the-fancy.html

 

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