Delicious roasted brussel sprouts with garlic

For some reason brussel sprouts are not very popular even if they are cheap, healthy and, in my humble opinion, delicious. Maybe because I found the best way to cook them! 

Brussel sprouts do taste a bit blaah if you overcook them, so I watch and poke mine regularly while they cook. My first try with this vegetable was boiled brussel sprouts with butter, and even just that made me fall in love. I guess the season is upon us because I found them in the shop again. This really simple, but slightly more interesting recipe makes for a crunchy, tasty side dish. Try them as a starter or a snack by dipping them in hummus or another dip.

An instant classic!

Roasted brussel sprouts

500g brussel sprouts
4 garlic cloves
5 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste

Turn the oven on to 200°C.

Trim the stems and cut the brussel sprouts in half. Mix all the ingredients – except for salt and pepper – in an oven-proof baking dish big enough for all the brussel sprouts to lay in a single layer. If you don't have a suitable dish, mix the ingredients in a bowl and then transfer the dressed brussel sprouts and garlics to a baking pan covered with a baking sheet.

Roast for about 20-25 minutes, or until the brussel sprouts start to get some colour – check in on them! Don't overcook them!

Once they are done, spoon everything back into the bowl you might have used before, or just sprinkle with salt and pepper.

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