What comes to mind when you hear “brussels sprout”? Do you think back to Thanksgiving when you politely swallowed down a few of those boiled miniature cabbages just to make someone happy? If so, tell that memory to move on over, because after trying this recipe your entire view of that little boiled cabbage will be changed forever. The first time I had brussels done this way was out of a food truck at a music festival. Not proud, but, I went back for three orders. I was obsessed. I still am. Whenever we have people over that claim to “hate vegetables” I make sure to add this dish to our dinner plans. It’s worked every single time. The beautiful thing is that this recipe literally couldn’t be easier, or cheaper. Get ready to be obsessed.
The two things that I have learned that truly make a difference are 1) the crispiness– you want to try one before removing the entire tray, make sure that when you bite into it that there isn’t any mushiness and 2) invest in a good quality balsamic glaze (side note, you can use balsamic glaze for so many recipes, so it will not go to waste).
WHAT YOU NEED:
- Brussels Sprouts
- Olive Oil
- Balsamic Glaze
- Salt & Pepper
- Parmesan Cheese** (optional, still delicious without)
WHAT TO DO:
- Preheat oven to 400.
- Start by washing brussels very very well. After washing thoroughly, cut them into halves and lay them in a single layer on a baking sheet.
- Drizzle with olive oil, top with garlic, salt and pepper. Using hands, toss well.
- Place into preheated oven, bake for 20-25 minutes. Be sure to check on the brussels every 10 min to flip them, so that all sides are roasted.
- If you’re wanting to take this recipe to the next level, sprinkle a bit of parmasan cheese over the top of the brussels roughly 3 minutes before removing from oven**
- Once they’re nicely charred, remove from oven.
- Drizzle with balsamic glaze and serve immediately.