Sweet and sour with a bit of spice, these roasted Brussels sprouts are a simple crowd pleaser that you just might find yourself making on a regular basis. To switch up the flavors, try adding chopped fresh herbs after roasting or minced ginger to the sauce prior to roasting. Roasted Brussels sprouts are excellent served with grilled or roasted meats or fish, or served on rice alongside other roasted veggies for a filling vegetarian entree.
Yield : 4-6 servings
- 1½ lbs Brussels sprouts
- 2 full heads garlic
- ¼ cup balsamic vinegar
- 2 Tbsp olive oil
- 2 tsp brown sugar
- 1 tsp siracha or chili paste
- 1 tsp soy sauce
- 1 Tbsp Worcestershire sauce
- ½ lime
- Coarse salt
- Preheat oven to 375℉.
- Wash and halve Brussels sprouts and place them in a large bowl. Cut off the tops of the garlic, about half an inch down (just enough to cut through the tops of the cloves), and set aside.
- In a small bowl, whisk together vinegar, oil, sugar, sriracha, soy sauce, and Worcestershire sauce. Pour over the sprouts and toss to coat completely.
- On a parchment-lined baking sheet, pour out the sprouts along with all sauce mixture and spread into a single layer. Add garlic, putting heads cut side down among the sprouts, and place in the oven.
- Roast for 30-35 minutes or until liquid is mostly thickened and sprouts are tender, dark, and crispy in places (but not burned). Remove pan from oven.
- In a serving bowl or on a plate, carefully squeeze out cloves from each garlic head into the bowl and lightly smash them with a fork. Add sprouts, sprinkle generously with salt, and squeeze in the lime. Toss everything together and serve warm.
Featured Ingredient: Brussels Sprouts
Over the past several years, Brussels sprouts have transformed their reputation from mini heads of flavorless cabbage to a trendy item on menus at even the fanciest restaurants. This happy evolution puts these cruciferous veggies in their rightful place of popularity and culinary importance. High in protein and vitamin C, Brussels sprouts are excellent roasted, sautéed, or shaved and eaten as a salad or slaw. They grow along a tall thick stalk that also puts off very large outer leaves, which can be eaten and prepared like collard greens once you’ve harvested the sprouts. Learn how to grow Brussels sprouts in your home garden.
Recipe by Sarah Ward, creator of the blog of the dirt.