Ingredients
- 1 pound Brussels sprouts
- 5 tablespoons extra virgin olive oil
- 5 cloves garlic, cut in thin slices
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon balsamic vinegar
Make it step by step
- Heat oven to 450 degrees. Trim bottom of Brussels sprouts and remove any undesirable outer leaves. Slice each sprout in half from top to bottom.
- Heat oil in a large heavy skillet over medium-high heat; put sprouts cut side down in one layer in pan. Add garlic, and sprinkle with salt and pepper.
- Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
- Taste, and adjust seasoning if necessary. Stir in balsamic vinegar, and serve hot or warm.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.