Skillet Roasted Brussels Sprouts with Garlic & Balsamic Vinegar

A friend had recommended this recipe and I knew I was going to save it for my Thanksgiving dinner menu. I always select Brussels sprouts as one of the vegetables to serve because my mom, mother-in-law, and I love them.

It was nice to have such a simple, and relatively healthy, side dish as part of the feast as well. One side dish should be void of cheese and/or cream! 😉 I also served roasted rainbow carrots. Two clean and fresh side dishes.

This recipe was adapted from The New York Times, contributed by Mark Bittman. I doubled the recipe, using an entire stalk, and was only able to roast half in the skillet; I roasted the remainder on a rimmed baking sheet. I also decreased the balsamic vinegar.

• 1 Brussels sprout stalk (about a 2 pints or 2 pounds)
• 8 tablespoons extra virgin olive oil, to coat bottom of pan
• 10 cloves garlic, peeled
• coarse salt and freshly ground black pepper, to taste
• 1-2 tablespoons balsamic vinegar, to taste

1. Heat oven to 400 degrees, preferably on convection roast.
2. Trim Brussels sprouts off the stalk, and slice each large sprout in half top to bottom.
3. Heat half of the oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
4. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven.
5. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes. Coat remaining sprouts with olive oil, salt and pepper and place on a parchment-lined baking sheet in oven with the skillet.
6. Taste, and add more salt and pepper if necessary. Combine all roasted sprouts in the skillet.
7. Stir in balsamic vinegar, and serve hot or warm.

One Year Ago:

• Braised Brussels Sprouts with Pancetta
• Maple Dijon Roasted Rainbow Carrots

Two Years Ago:

• Roasted Brussels Sprouts with Pears & Pistachios
• Broccoli Spinach Puree

Three Years Ago:

• Roasted Vegetables with Pomegranate Vinaigrette
• Spinach Spoon Bread

Four Years Ago:

• Swiss Chard & Leek Gratin with Roasted Brussels Sprouts

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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