Recipe – Garlic Roasted Brussels Sprouts

Is it possible that I’m too predictable? When Thanksgiving rolled around this year, my aunt – who hosts – was assigning sides for people to bring, and I was given Brussels sprouts. Maybe it’s just known that I love them. I do cook with them often enough that it would be known. I’m pretty sure I’ve brought Brussels sprouts the last 2 or 3 years. Is that enough? Is it just my thing now? I’m the cousin who likes Brussels sprouts, and likes to force everyone else to eat them too?

Even if that’s the case, I’m not sure I care. I think they’re tasty, and I’ve got a few good ways of cooking them to their tastiest. But for a crowd, I wanted to try a new recipe that wasn’t a casserole type dish, and so went searching for something that would be simple and delicious. I stumbled across this recipe in the New York Times, and guys – it’s good. It does require that you own a cast iron skillet, but those aren’t too difficult to come by (and not too difficult to maintain if you’re not mistreating it).

Also, there’s just a mess of garlic in here. As someone who adores garlic, I’m totally fine with that. As someone whose husband also adores garlic, it’s an added bonus (because we don’t mind kissing each others garlicky faces). It also has the added benefit of being both a vegan and gluten-free dish, so if you’ve got people in your life who are picky for particular reasons, this will still work for them.

The recipe cooks the sprouts up nice and crisp, so if you don’t like them all roasty and crunchy, this is perhaps not the recipe for you. BUT, if you want a little contrast in texture between your vegetables, and you want there to be a strong possibility that you also eat a large clove of roasted garlic, this is the recipe for you. You may have to do batches like I did if you’re multiplying the recipe for a crowd (I did 2 lbs, and that is a LOT of sprouts), but it’s totally worth it.

Roasted Brussels Sprouts with Garlic
Yield: About 4 servings

1 pint brussels sprouts (about a pound)
4 to 6 Tbsp extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled (or more, really this depends on how much garlic you want)
Salt and pepper to taste
1 Tbsp balsamic vinegar


Pre-heat oven to 400 degrees.

Trim bottom of Brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers.

Put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven.

Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 15 minutes.

Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

Details: Roasted Brussels Sprouts With Garlic from The New York Times

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