Advertisement
Posted on: January 11, 2018 at 3:18 pm
Last updated: February 16, 2018 at 2:47 pm

This article is shared with permission from our friends at PaleoHacks.

Roasted with a dash of balsamic vinegar, these crispy Brussels sprouts are bursting with sweet caramelized flavor!

When I make Brussels sprouts, I like them to be crispy on the edges and slightly brown for that delicious caramelized flavor. Today, I’ll teach you that trick!

This foolproof recipe ensures you get crispy-edged, slightly browned Brussels sprouts every time. Made with lots of garlicky flavor, these sprouts make the perfect low-carb side dish to serve with nearly any meal.

Advertisement

The secret to getting the sprouts crispy is to cut them into halves from the top down and sear them cut-side down in a large skillet over medium-high heat without moving them. (Try using this cast iron skillet by Utopia Kitchen for extra crispiness!) When the bottoms of the sprouts are nicely browned, transfer to a rimmed baking pan, sprinkle with minced garlic and roast until tender. Add a final sprinkle of dried garlic and parsley and a dash of balsamic vinegar before serving.

Crispy Garlic Brussels Sprouts

Can you eat chocolate on the Keto diet? Good news!

Download our free report today for instant access to 28 recipes for making delicious chocolate treats — all 100% Keto approved.

GET YOUR FREE BOOK!

Recipe by:  Felicia Lim

Advertisement

Total Time: 40 Minutes

Preparation time: 10 Minutes

Cook Time: 30 Minutes

Serves: 2 Servings

Tools:

Advertisement

Ingredients:

  •  1 lb Brussels sprouts
  •  6 tablespoons olive oil
  •  6 garlic cloves, minced
  •  2 tablespoons balsamic vinegar
  •  1 tablespoons dried garlic and parsley mixture
  • Salt to taste

Instructions:

  1. Preheat the oven to 400°F.
  2. Wash the Brussels sprouts before trimming the bottoms, then cut into halves from top to bottom.
  3. Heat the olive oil in a large skillet over medium-high heat, and place the sprouts cut-side down in a single layer.
  4. Sear the sprouts without moving them for at least 10 minutes, until the bottoms are brown.
  5. Transfer the sprouts to a rimmed baking dish and sprinkle with minced garlic. Roast for 10 to 15 minutes, until all the sprouts are tender and the garlic is fragrant and brown, tossing the sprouts every five minutes or so.
  6.  Remove from the oven and mix in the dried garlic and parsley mixture, the balsamic vinegar and salt to taste. Serve hot.

Tip: If you have a cast iron pan, you can use it to cook the sprouts both on the stovetop and in the oven.

Keep Reading: Best Sweet Potato Casserole Recipe You’ve Ever Tasted

Advertisement
PaleoHacks
Health Expert
We’re here to give you the tools to move better, eat smarter and live the best version of yourself. On Paleohacks, you’ll discover realistic advice about your health, easy recipes with real food, and exercises focusing on natural movement. What you do with that knowledge is up to you. We’re just here to help you make the best, healthiest decision. So here’s to you and moving forward.

A Special Message From Our Founders

Over the past few years of working with health experts all over the world, there’s one major insight we’ve learned.

You don’t have to rely on expensive medications for the rest of your lives.

Most health problems can often be resolved with a good diet, exercise and a few powerful superfoods. In fact, we’ve gone through hundreds of scientific papers and ‘superfood’ claims and only selected the top 5% that are:

  • Backed by scientific research
  • Affordable
  • Simple to use

We then put this valuable information into the Superfood as Medicine Guide: a 100+ page guide on the 7 most powerful superfoods available, including:

  • Exact dosages for every health ailment
  • DIY recipes to create your own products
  • Simple recipes
Use Superfoods as Medicine e-book

Grab your copy before the offer runs out!