Jim Brady Family Butchers
Garlic Roasted Brussels Sprouts
If you've not already evolved a go-to brussels sprouts recipe, this straightforward recipe is the solution. It delivers in delicious caramelised brussels sprouts that will convert even the most sceptic to believe in Christmas.
Brussels sprouts, 1 pint (about a pound)
4–6 tbsp extra virgin olive oil, enough to cover the bottom of the pan
5 peeled garlic cloves
Season with salt and pepper to taste
1 tbsp vinegar balsamic
STEP 1 Preheat oven to 200 degrees Celcius. Trim the bottoms of brussels sprouts and cut them in half vertically. In a cast-iron skillet over medium-high heat, heat oil until it shimmers; arrange sprouts cut side down in a single layer in pan. Add garlic and season with salt & pepper to taste.
STEP 2 Cook, stirring occasionally, until sprouts begin to brown on the bottom, then transfer to the oven. Roast, stirring pan every 5 minutes, for approximately 10 to 20 minutes, or until sprouts are golden brown and tender.
STEP 3 Season with more salt and pepper as desired. Serve hot or warm, with balsamic vinegar.