Brussels Sprouts with Roasted Garlic
How to coax sweetness from Brussels sprouts using gentle roasting, whole garlic, and a splash of balsamic.
Calories per serving: 139kcal
Ingredients
- 16 ounce (453.59 g) Brussels sprouts, halved if large
- 1 head (1 head) Garlic, separated into cloves
- ⅛ teaspoon (0.12 teaspoon) Salt
- 2 tablespoon (1.97 tablespoon) *Olive oil
- 1 tablespoon (0.99 tablespoon) Balsamic Vinegar
- 2 teaspoon (1.97 teaspoon) Butter
Instructions
- Mise en place
- If your Brussels sprouts are large, cut them in half.
- Break the head of garlic into pieces and remove the skins from the cloves.
- Put the sprouts and garlic in a bowl and salt and oil. Mix them around so they all get oil on them,
- Put the sprouts and garlic on a quarter sheet pan and spread them out so they are in a single layer.
- Roast them at 325 °F (163 °C) for about 30 minutes or until they have softened and browned.
- Put the sprouts and garlic in a saute pan and crush them with a potato masher.
- Add balsamic vinegar and butter.
- Saute until the butter is melted and the sprouts are hot.
- Serve and enjoy!
Notes
For vegan or dairy-free, omit the butter.
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