I’m a big fan of garlic – and not because I have an irrational fear of vampires. (Although, it doesn’t hurt to play it safe.) It turns a “meh” food (like plain Brussels sprouts) into a “YES!” food (like Roasted Garlic Brussels Sprouts). Adding a splash of balsamic vinegar to this easy-to-prepare dish is the cherry on top.
ROASTED GARLIC BRUSSELS SPROUTS
- 12 Brussels sprouts
- 3 T olive oil
- 2 tsp garlic, pressed
- 1/2 tsp salt (I use kosher)
- 1/2 T balsamic vinegar
Wash Brussels sprouts well, removing loose outer leaves. Cut in half, top to bottom.
Mix olive oil, garlic, and salt together in a bowl. Add in sprouts and blend well.
Preheat oven to 400° F.
Lay sprouts on cookie sheet face down. Bake at 400° F for 8 minutes. Turn over and bake another 4 minutes.
Pour sprouts into previously used bowl (no point in dirtying another bowl), and stir in the balsamic vinegar. Serve immediately.