Roasted Brussels Sprouts and Garlic

Submitted by *Parsley*

"Galicky brussels sprouts! If you can't find decent fresh sprouts, use frozen."

 

• Ready In: 45mins
• Ingredients: 8
• Serves: 8-10

ingredients

• 2 lbs fresh Brussels sprouts, rinsed, trimmed and large ones cut in half
• 1 head garlic, cloves separated, peeled and coarsley chopped
• 1 tablespoon fresh thyme leave
• 3 tablespoons olive oil
• 5 tablespoons balsamic vinegar
• 1 -2 teaspoon sugar
• 1⁄8 - 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. Preheat oven to 375 degrees.
2. In a small bowl, combine olive oil, balsamic vinegar, sugar, salt and pepper and mix well; set aside.
3. Place Brussels sprouts, chopped garlic, and fresh thyme leaves in a shallow baking dish. Evenly pour the reserved oil/vinegar mixture over top. Toss a little to evenly coat.
4. Bake for 30 - 40 minutes (depending on the sides of your sprouts) or just until tender and the edges begin to brown.

Reviews

[GirlEatsWorld]

I liked this recipe but it didn't really knock my socks off. I love roasted sprouts but usually roast them at a higher temperature. They were not as tender as I like them, and cooked them the time stated, and they were not large. I think at the higher temp they seem to get more "creamy" (for lack of a better word) in the center. The outsides get a little crispier as well, which I really like. The balsamic and garlic are a nice touch. Very easy to prepare.

 

[Meredith C-ville]

We loved these. My (fresh) sprouts were enormous so I halved them. I had to make do with a sprinkling of dried thyme, and instead of measuring the other ingredients and then pouring over, I just sprinkled them over separately (eyeballing) and tossed. I used a bit less olive oil and a bit less vinegar than called for. In my oven, they seemed to roast more quickly than the specified time, and since they were ready too early I added a bit of water, stirred to "deglaze" the pan, covered with foil to keep the moisture in, and left them in the turned off oven. I cooked some turkey italian sausage and put that in the middle of the sprouts dish (mainly so that I could wash my other pan). I made polenta to go with it. To serve, I spooned the P. into bowls, sprinkled some shaved parm over that, then spooned some of the sausage and several roasted sprout halves over the polenta, and finished with more parm shavings. The flavor in the sprouts, mainly (I think) from the balsamic and the roasting, was very nice and rustic (maybe?), and the occasional bites of roasted garlic made this a great treat. I'm so glad I didn't just steam the sprouts (yawn). This recipe makes me feel sorry for all those people who think they don't like sprouts!