Balsamic Roasted Brussels Sprouts
Follow the Ruels
Brussels sprouts get a bad wrap, don't they? Find out the proper way to cook Brussels sprouts to ensure they taste great every time!
- 1 lb Brussels Sprouts
- 1 tbsp olive oil
- 1 clove garlic
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 onion
- 1 tbsp balsamic vinegar
- 1 tbsp shredded parmesan
- 0.25 tsp red pepper flakes
- Bring a pot of water to a boil. Meanwhile, prepare the Brussels sprouts by trimming the stem and cutting in half. Remove any dirty or damaged outer layers.
- When water is boiling, drop the sprouts into the water meanwhile, fill a medium bowl with ice water. After about 3-4 minutes, or when sprouts turn a more vibrant green color, transfer sprouts from the boiling water to the ice water. Once cool, drain off the liquid and pat dry.
- Toss the sprouts in half of the olive oil, salt, pepper, and garlic. Add the remaining olive oil to a cast iron skilled over medium high heat. When the oil starts to shimmer, add the onion and saute for about 2 minutes. Then add in the Brussels sprouts. Use a spatula to spread sprouts out into an even layer. Cook for about 5 minutes when the bottoms start to brown. Flip the sprouts over and cook for another 5 minutes.
- Drizzle balsamic vinegar over top and toss the sprouts to coat. Lower the heat medium to medium-low. Allow vinegar to reduce for about 5 minutes until it has thickened and has formed a glaze around the sprouts.
- Toss in the shredded Parmesan and top with red pepper flakes.