These crispy, savory Garlic Brussels Sprouts are the most delicious side for a weeknight dinner or holiday party.
I’m a vegetables kind of gal. I don’t need much meat, and if my body didn’t demand protein, I wouldn’t bother with anything other than a pan of roasted veggies for every meal. I’m serious! Well, maybe a fried egg on top. But other than that, give me vegetables all day.
One of my favorite veggies to roast is the noble Brussels sprout. They’re cute, too, because they are tiny versions of cabbages. When I’m shopping for Brussels sprouts, it’s fun to imagine that I’m a giant buying a bag of 20 cabbages in the grocery store. Anyway, they’re also delicious, and if you give them just a little bit of extra love (in other words, take the time to crisp them up), they turn into an impressive vegetable dish.
This recipe for garlic Brussels sprouts gives the vegetable not only a garlicky spin, but it adds the sweet-and-tangy magic of balsamic vinegar to the plate. These sprouts make a delicious addition to a plate of grilled chicken or a bowl of brown rice, and they can easily plate up by themselves and carry the full weight of an appetizer course. They’re even better if you can find something to dip them in, but don’t worry if you’re out of ideas for that, because they are incredible on their own.
Are Garlic Brussels Sprouts Healthy?
Yes, garlic Brussels sprouts are healthy! They’re full of fiber, vitamins C and K, and folate, and they even have a small dose of protein. They also contain plenty of important minerals, such as potassium, magnesium, and iron. The recipe is relatively low-calorie, and Brussels sprouts are naturally low in fat. Though this recipe as a whole does contain some fat, it’s mostly the healthy unsaturated type of fat, thanks to the olive oil.
This recipe is suitable for vegan, keto, and gluten-free diets, so you won’t find many people turning this one down due to dietary restrictions!
Ways To Spruce Up Your Sprouts
These sprouts are already amazing. But if you aren’t avoiding meat, try adding some cured or smoked meat to your skillet for some extra sizzling flavor. I love adding chopped bacon, pancetta, smoked pork sausage, or turkey bacon to my Brussels sprouts. If you use a fatty type of meat, here’s a great tip: cook it in the skillet and remove the meat before you add the sprouts to the pan, but leave some of the grease in the pan to brown the sprouts in. Once the sprouts are done in the oven, sprinkle the cooked bits of meat back onto the vegetables, and toss everything in the balsamic vinegar. The result is truly a “wow” dish!
How Do I Store Leftovers?
While these garlic Brussels sprouts are best served immediately, they can be stored in the fridge in an airtight container for 3-5 days. You can also flash-freeze them by laying them out on a parchment-lined baking sheet and popping them in the freezer for an hour or so, then transferring them to a freezer-safe bag and stashing them in the freezer for up to 3 months. Thaw them in the fridge overnight before re-crisping them in the oven or air fryer.
Serving Suggestions
These garlic Brussels sprouts are perfectly delicious on their own, but you can serve them up with plenty of delicious dishes. To round out a healthy meal, serve these as a side dish with brown rice, Poached Fish (a variety of fish work well with this recipe), or this easy Curry Cashew Chicken. If you like lots of flavor, I’ll never skip a chance to recommend this Vietnamese Grilled Chicken. I think it goes great with these Brussels sprouts!
If you’re serving these as an appetizer, try pairing them with a dip of some kind. I love them with this Remoulade Sauce, and I think hot honey would be a lovely drizzle on top!
Ingredients
- 1 pint Brussels sprouts about a pound
- 5 tablespoons extra-virgin olive oil to coat bottom of pan; may be more or less oil
- 5 cloves garlic peeled
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your oven to 400°F. Trim the bottoms of the Brussels sprouts and remove any yellow leaves, then slice each sprout in half from top to bottom.
- Heat a cast-iron (or other oven-safe) skillet over medium-high heat, then add olive oil and heat until it shimmers. Carefully place the sprouts cut-side down in a single layer in the skillet. Add the whole garlic cloves and season with salt and pepper.
- Let the sprouts cook undisturbed until the bottoms start to brown. Then, transfer the skillet to the preheated oven.
- Roast the sprouts in the oven, giving the pan a good shake every 5 minutes, until they are deeply browned and tender, which should take about 10 to 20 minutes.
- Remove the skillet from the oven. Taste and adjust the seasoning with more salt and pepper if needed. Drizzle with balsamic vinegar, toss to coat, and serve hot or warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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