Recipe by Chef Heidi Fink
Garlic Butter Balsamic Brussels Sprouts
- Prep time 20 mins
- Cook time 40 mins
- Ready in 1 hour
- Yield Serves 6 to 8
Garlic Butter Balsamic Brussels Sprouts
Ingredients
Directions
- Mix butter and sliced garlic together in a small pot and heat over low heat. Cook gently until the garlic is a light golden brown – careful not to burn it! – and then strain the garlic through a small strainer, reserving the brown garlic butter and the crispy garlic separately.
- Preheat oven to 400 F (375 F if using convection).
- Prepare the Brussels sprouts by trimming off any dead leaves. Cut smaller sprouts in half through the stem, and larger sprouts in quarters through the stem.
- Toss the prepared Brussels sprouts in a large bowl with the garlic butter, salt and pepper. Spread in an even layer on a parchment-lined tray. Place in the preheated oven and roast 20 to 25 minutes, stirring once during the cooking time, until the Brussels sprouts are tender and golden brown in spots.
- Remove tray from oven and drizzle balsamic all over the warm roasted sprouts. Stir with spatula directly on the tray to coat evenly. Pile roasted sprouts on a serving platter and scatter crispy garlic all over the top. Serve immediately, or keep platter warm in a low oven for up to 30 minutes.
Variations
Leave out the balsamic vinegar and just enjoy the roasted sprouts with the garlic butter and crispy garlic.
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