Confession: Until about six months ago, I had only tried Brussels sprouts twice and thought they were disgusting both times. What changed? I have no clue, but now I could honestly eat them every day.
A couple of months ago, G’s aunt included them in the roasted vegetable medley she served with a pork loin, and that set my wheels turning on how I could recreate that awesome roasted flavor, but in a much shorter time. Enter the Balsamic Roasted Brussels Sprouts.
Balsamic Roasted Brussels Sprouts
1/4 cup extra virgin olive oil
1 pound brussels sprouts, trimmed and halved
1/4 teaspoon finely chopped garlic
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar (actually use a balsamic glaze because caramelizes nicer)
Preheat the oven to 450 degrees.
Cut the stems off the Brussels sprouts and then cut each sprout in half.
Put the oil in a large oven-safe skillet and heat on medium-high. When the oil shimmers but before it smokes, arrange the sprouts in one layer, cut side down. (Note: Be SUPER careful when you do this … hot oil does not feel good when it splatters on your skin.)
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 20-30 minutes.
I’m so glad G likes them, because I think I’ve made them once a week for the past month! I’ve paired them with chicken and fish, and they work well with both.
I usually add nutritional information here, but there is absolutely nothing about these that is even close to unhealthy. And 1 cup packs 124% of your Vitamin C.
How about you?
What’s your quick and healthy go-to dish?