Roasted Brussels Sprouts With Garlic



  • 1 pound Brussels sprouts
  • 5 tablespoons extra virgin olive oil
  • 5 cloves garlic, cut in thin slices
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon balsamic vinegar


  • Heat oven to 450 degrees. Trim bottom of Brussels sprouts and remove any undesirable outer leaves. Slice each sprout in half from top to bottom.
  • Heat oil in a large heavy skillet over medium-high heat; put sprouts cut side down in one layer in pan. Add garlic, and sprinkle with salt and pepper.
  • Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
  • Taste, and adjust seasoning if necessary. Stir in balsamic vinegar, and serve hot or warm.

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