Recipe

Roasted Brussels Sprouts and Garlic

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This recipe was entered in the contest for Best Brussel Sprouts
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Billie's Notes: This is my favorite way of preparing Brussels sprouts. The roasted garlic cloves are a nice complement. The balsamic vinegar adds a nice tang. I made the recipe up a couple of years ago when...
This is my favorite way of preparing Brussels sprouts. The roasted garlic cloves are a nice complement. The balsamic vinegar adds a nice tang. I made the recipe up a couple of years ago when I started working on a cookbook with two friends.

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Serves 8

11/2 pounds Brussels sprouts (preferably small in size) Ask a question about this ingredient

20 garlic cloves, peeled Ask a question about this ingredient

3 tablespoons olive oil Ask a question about this ingredient

1/2 teaspoon sea salt Ask a question about this ingredient

1/2 teaspoon freshly-ground black pepper Ask a question about this ingredient

1 tablespoon balsamic vinegar Ask a question about this ingredient

Preheat oven to 350 degrees.
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Trim the Brussels sprouts and cut an "x" into the base of each one with a sharp knife.
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Place Brussels sprouts and garlic in a large roasting pan. Add olive oil, salt, and pepper and toss to mix. Cover with foil and bake for 40 minutes (checking after 30 to make sure they are not too brown).
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Uncover, add balsamic vinegar and stir to coat. Continue baking for another ten minutes.
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1 Comment on Roasted Brussels Sprouts and Garlic

ody added about 1 year ago

Made this last night---delicious! Step-by-step instructions and cooking times were perfect, too. If your garlic cloves are big, I'd recommend cutting them into halves or quarters; some of ours didn't cook all the way through.