Growing up I wasn’t a picky eater I’d eat all my veggies, all for the exception of Brussels Sprouts.   You couldn’t pay me enough to take a bite – and so it stood for  years I never gave them a second thought {or bite}.

Then last week my husband went grocery shopping and I was left to unpacking them when I noticed Brussels Sprouts I mumbled under my breath – does he think anyone in this house is really going to enjoy these?!

Enjoy we did in fact I made a second batch the next day. Steamed and flavorless Brussels Sprouts are a faded memory for me now. These updated sprouts are cooked on a cast iron and loaded up with garlicky goodness the char on them gives them some nice depth the balsamic glaze adds a sweet adds a sweet tang.

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Garlic And Balsamic Glazed Brussel Sprouts


  • Author: Robyn
Scale

Ingredients

  • 1 lb of Brussels Sprouts
  • 2 cloves of minced garlic
  • 1 shallot chopped finely
  • 1 tsp. of sea salt
  • A few twists of freshly cracked pepper
  • 2 tsp of olive oil
  • 34 tsp of balsamic glaze

Instructions

Toss the Brussels Sprouts in olive oil making sure they’re fully coated but not too oily, add all your seasoning along with your garlic and finely chopped shallots. Make sure your cast iron is very hot and pour the ingredients the sprouts will cook up in about 15 minutes.  While the sprouts are still hot drizzle some balsamic glaze over them.

Tip:  I didn’t do it  the first time but if you cut your sprouts in half it’ll help with the cook time and also create a crunchier texture.


 

 

A new all grown up taste for Brussels Sprouts - Michelle Lara

A new all grown up taste for Brussels Sprouts – Michelle Lara