Easy Recipe: Garlic Roasted Brussels Sprouts in Balsamic Vinegar

Brussels sprouts are perhaps the world's greatest misunderstood and shunned vegetable for the population age 18 and under. Thankfully, chefs and cooks who adore this leafy vegetable have taken the time to develop a large catalog of ways that brussels sprouts can be prepared to taste delicious to everyone adventurous enough to try them instead of tucking them into napkins so Mom doesn't notice.

When preparing dishes like these, I don't consider measurements. You will want to use your own judgment in the kitchen to put together this dish with the proportions that you would like. I will give you the ingredients list, sans exact measurements, and guide you through the process of putting it all together. I will tell you to gather the ingredients in their freshest forms possible. Avoid frozen and canned goods.

Roasted Garlic Brussels Sprouts in Balsamic Vinegar

Ingredients:
Fresh brussels sprouts
Garlic - 1 clove per 5 sprouts
Balsamic vinegar
Olive oil
Irish butter
Large grain sea salt
Black pepper

Preheat oven at 350°F (175°C).

Peel the outer later of leaves from the brussels sprouts. Then cut off the brussels sprouts ends, and halve each sprout. Set aside.

Slowly heat olive oil in a skillet. Peel garlic cloves, trim off the ends, and with the flat end of the knife, smash the garlic cloves flat. Add garlic cloves to heated oil in the skillet and keep it moving. When garlic starts to brown, add balsamic vinegar and continue to stir until the ingredients are heated and mixed.

In a bowl, pour the garlic mixture over the brussels sprouts and cover the sprouts evenly with the mixture. Add salt and pepper. Lightly oil a sheet pan, then place the sprouts across the pan, allowing the garlic mixture, including garlic cloves, to cover the sprouts and rest in the pan. Add 2 to 3 pats of irish butter to the pan.

Cook the sprouts in the oven for 15 minutes, then turn the sprouts and cook for an additional 10 minutes. The sprouts will be done when they are soft to the touch and can be easily speared by a fork. Allow the sprouts to cool for 5 minutes before serving.