Confession: I have an unhealthy relationship with Costco.
I love Costco but I’m pretty sure it’s just using me. Have you ever found yourself really excited over a $5 jar of jam while you’re there? “It’s such a good deal!”, you tell yourself. “I’m already spending $150 what’s another $5?”…”I can make so many sandwiches with this much jam! (Cookies! Toast!)”… “Thank you Costco for making my life easier, I love you!”.
Meanwhile, back to a little place called reality, you get home, unload your car, try to find a place to stash the 5 lbs of Parmesan cheese and gallon sized jar of artichoke hearts, and think about how much you usually spend on a jar of jam. $2? $3? “What the heck am I going to do with all this jam?” Brain washers.
Case in point: No matter how pretty the 4 lb bag of Brussels sprouts is, don’t do it. As much as we love our sprouts here -you think I’m joking, but my 6 yr. old eats them raw, strange child- 4 lbs is a bit excessive no matter how “cheap” they might be.
Costco-1, Heather- 0
So what do you do when wholesale clubs hand you ridiculous quantities of Brussels sprouts in pretty packaging for a kinda-sorta good deal? Roast ’em!
Roasting brussels sprouts is by far my favorite way to make them. The dry heat in the oven prevents them from becoming soggy and makes them tender and caramelized which is just enough to overpower their slightly strong flavor. In this recipe, the balsamic vinegar also helps mellow some of the bitterness as well.
Take your sprouts and give them a rinse and a trim. You want to cut off the tough stem end just far enough to make it pretty, but If you cut too much off the whole thing will fall apart, so be careful. A few of the outer leaves will probably fall off when you cut the stem off and that’s okay. You can also pick off any leaves that are sticking out or are browning.
Once they are all prettified, cut each one in half and put into bowl.
You’ll make the dressing – and really, that’s all this is- by combining olive oil, balsamic vinegar, salt, and garlic. Give it a stir and then pour over your brussels sprouts.
Once all the sprouts are covered in dressing and happy, spread them out on a lined cookie sheet. Bake at 425° for 20-25 minutes or until they are tender, browned and starting to get crispy around the edges.
Garlic Balsamic Roasted Brussels Sprouts
- 2 lbs brussels sprouts
- 1/4 C olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic minced
- 1 tsp salt
Preheat oven to 425°
Wash brussels sprouts and trim off the tough stem end. Remove any leaves that are sticking out and cut each sprout in half. Place sprouts in a large bowl.
In a small bowl combine olive oil, vinegar, salt, and garlic.
Pour vinegar mixture over brussel sprouts and stir until they are well dressed.
Spread sprouts out on a large lined baking sheet in an even layer.
Bake at 425° for 20-25 minutes or until sprouts are tender and starting to char just slightly around the edges.
Remove from oven and serve warm.