Roasted Brussels sprouts are one of our favorite side dishes. They're insanely easy to make, they pair well with most mains, and there are so many ways you can season them. My favorite way, however, is the simplest!
It's a shame how many people turn up their nose when they hear “Brussels sprouts.” I used to shy away from them myself, purely out of the fact that I'd only experienced them boiled, which I am not really a fan of. But if you throw them in the oven and make them nice and crispy, I'll be all over them. And I promise you will be too!
The simplicity of this recipe will surprise you because they're just that darn good. Roasted Brussels sprouts should be a staple on your dinner table! They're caramelized from the balsamic, they've got that yummy garlic kick, and they're super healthy and vitamin-packed.
It's important to remember to stir and flip halfway through so you get uniform crispness. After all, the crunch is the best part! Some outer leaves will inevitably detach when you are seasoning and when they're baking – don't write those off! They get crunchy like chips and you'll find yourself snagging them right off the sheet before you serve the dish!
- 1lb Brussels sprouts, rinsed with outer leaves removed
- 2-3 garlic cloves, chopped
- 1 1/2 - 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Preheat oven to 375 degrees F.
Trim the ends off of each Brussels sprout and cut them in half. Chop garlic cloves into small bits.
Put the halved sprouts into a large bowl and drizzle with balsamic vinegar and olive oil. Add chopped garlic, salt and pepper. Gently toss.
Pour Brussels sprouts and garlic onto a lined baking sheet and bake for 15 minutes.
Remove from oven and stir, making sure to flip them over - not just move them around the sheet.
Bake for an additional 15-18 minutes, or until you reach your desired crispness.