Oven Roasted Brussel Sprouts with Garlic & Balsamic Vinegar


Ingredients you’ll need:

Brussels Sprouts – whole fresh brussel sprouts are the way to go

Olive Oil – to drizzle on top of sprouts before roasting

Balsamic Vinegar – make sure it’s a good quality vinegar, it will make a huge difference

Tamari  – adds a nice saltiness to the sprouts, if you don’t have tamari you could also use coconut aminos or soy sauce

Garlic – minced garlic is the game changer in this recipe

How do you cut and trim Brussel Sprouts?

Even though you might think you just need to cut them in half there is a little bit of “work” to prepping your brussel sprouts before roasting them. To trim Brussel sprouts, start by cutting off the stem at the ends, the flat end of the sprout. Then cut the sprouts in half, if they are larger cut them into quarters. Discard any dirty leaves or leaves that fall off in the process! Place trimmed Brussels sprouts in a colander for the next step…

Can I use frozen Brussel Sprouts?

Honestly, if you are a lover of crispy brussel sprouts then fresh is the way to go. Frozen brussel sprouts will not crisp up the same because they tend to be more wet. Plus, if you’re using fresh the “prepping” process is way less because you don’t have to wait for them to thaw.

How to make Crispy Oven Roasted Brussel Sprouts with Balsamic:

Preheat oven to 400°F.

To a large bowl add brussels sprouts, olive oil, 2 tablespoon of balsamic vinegar, tamari sauce, garlic clove, salt and pepper. Toss with a spoon to coat all of the brussesl sprouts.

Lay brussels sprouts out on a baking sheet cut side down (flat side) and bake for 20 – 25 minutes.

Remove from oven and drizzle with remaining balsamic vinegar. Serve.

*Made these for Mack all the time

#BadMom

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