Roasted Brussels Sprouts With Garlic
Sweet, carmelized brussels sprouts with roasted garlic is a classic combination. This side dish offers a hint of tanginess from the balsamic vinegar. Brussels sprouts are in the cruciferous family, meaning they are a superfood. One cup contains 91% of your daily value for vitamin K, which is involved in blood and bone health. It also contains 53% of you daily value for vitamin C, a powerful antioxidant. One serving also provides 4 grams of fiber to support regularity and gut health.
Makes: 4 servings
Time to cook: 45 minutes
Ingredients
- 1 pint brussels sprouts (about a pound)
- 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
- 5 cloves garlic, peeled
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Cooking Instructions
- Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat 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.
- Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
- Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Nutrition per serving
208 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 322 milligrams sodium;
Recipe: Mark Bittman, NY Times Cooking
