Friday, August 11, 2017

Roasted Brussel Sprouts with Balsamic Vinegar

I made these to go with the crockpot chicken recipe I posted yesterday.  These are easy to make and delicious!
Roasted Brussels Sprouts with Balsamic Vinegar

1/4 cup extra virgin olive oil
1 pound brussels sprouts trimmed and halved
5 cloves garlic peeled, or more to taste
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar

Preheat the oven to 450ºF. Put the oil in a large oven safe skillet(Beth used a jelly roll pan) 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 30 minutes.
Drizzle with the vinegar and adjust seasoning as necessary. Stir and serve.

Recipe Notes from original poster:

Note: I recommend removing the garlic cloves before serving. They're left whole and they cook down to a delicious, mellow garlic flavor, but for my family it was too much. You can leave them in or set them aside and spread them on crusty french bread for a tasty side also.

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