Cooking is my favorite thing to do around the holidays! I just had to share this recipe because it was so simple, and your family or guests will assume you bought them because they are so tasty.
Leave a comment below or tag me in a post if you make them! 🙂
This recipe makes A LOT of Brussels Sprouts.
Feeds at least 10 people, plus some left overs. Yay!
Tips
I used two ceramic pans and two baking dishes to make this amount. Feel free to cut the recipe down in half if you are cooking for less people.
I purchased my garlic cloves peeled already, and it was about $2.50 for the small box which was more than enough. Definitely a good deal.
If you are short on time I would also buy the brussels sprouts already chopped. That’s what takes the most time!
Ingredients:
4 lbs Brussels Sprouts
Unsalted Grassfed Kerrygold Butter
Salt and Pepper
15 garlic cloves (minced)
1 tbsp Balsamic Vinegar
Directions
- 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 brussels sprouts with the top on to steam them and keep them juicy.
- Continue to add more butter if you see fit.
- 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.
- Drizzle balsamic vinegar over to taste.
- Serve hot or warm. Enjoy!
