I made these the other night and let me tell you, if you've never cooked fresh Brussels sprouts, you are missing out. I know, I know "but my kids don't like the vegetables." Hush!
They will like these. They have been approved by my 6 year old and 9 year old. So at least give them a try. They will be the perfect side dish to bring to any upcoming cookouts or pot lucks that may land on your calendar now that the weather is starting to get more Spring-like.
Garlic Roasted Balsamic Brussels Sprouts
1 pound fresh Brussels sprouts
¼ cup olive oil
5 cloves garlic, minced
1 Tbsp balsamic vinegar
Salt and pepper, to taste
- Preheat oven to 450 degrees.
- To prepare Brussels sprouts, begin by cutting the buds off the stalk (if not already loose). Wash thoroughly. Cut away any surplus stem, cut in half, and peel and discard any loose surface leaves.
- Place prepared Brussels sprouts, olive oil, garlic, balsamic vinegar, and salt and pepper in a small mixing bowl. Stir to incorporate.
- Spread mixture on a cookie sheet and roast for 20-25 minutes.
These cabbage-like vegetables are named after the Belgian city of Brussels, which has an S on the end. The correct spelling is Brussels sprouts, even though most people merge the two S's when pronouncing it.
If this recipe sounds up your alley, then make sure to check out all of our other roasted vegetable recipes: