Roasted Brussels Sprouts

Me: [waving around a large knife] “who wants brussels sprouts?
Everyone: […crickets…]

Serves 12


  • 3 pounds Brussels sprouts
    • Ends trimmed and outer leaves removed, then split in half
  • 1 head of garlic, each clove split in half or quarters
  • 4 large shallots, chopped or quartered lengthwise
  • Throw a couple quartered Meyer’s Lemons in there too
  • 1/4 cup and 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ~.25 cu balsamic glace
  • If you wanna throw some carrot chunks in there to get charred, go ahead, I won’t judge.


  1. Preheat oven and roasting pan to 375 F
  2. Place trimmed Brussels sprouts, olive oil, garlic and shallots in a large resealable plastic bag or large bowl and toss.
  3. Carefully remove the roasting pan to a place you can work with it (stove top)
  4. Pour the bag mix onto roasting pan, season with salt and pepper and place back on center oven rack for 15 minutes
  5. At 15-20min, drizzle balsamic glace over all and stir.
  6. Reduce heat and let glace caramelize.
  7. Brussels sprouts should be browned when done. Adjust seasoning with kosher salt, if necessary.
  8. Serve hot

[Everyone liked that]

– Jimi

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