Quick & Flavorful Roasted Brussels Sprouts

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The new classic treatment for Brussels Sprouts- everyone loves these!

A couple of tips:

  • You also omit the balsamic glaze and use a squeeze of fresh citrus after cooking. Just add a smidge more of soy and oil to give yourself enough marinade.

  • Feel free to add in anything you like as a complement: crisp bacon, toasted walnuts, pomegranate seeds, chiles…have fun!

Serves: 4 as a side dish Cooking time 15 min.

Ingredients

  • 1.5 pounds Pinwheel Brussels Sprouts (frozen)

  • 1.5 Tbsps extra virgin olive oil

  • 1 Tbsp Balsamic Glaze

  • .5 Tbsp Soy Sauce

  • 1 large garlic clove, sliced

  • 1/2 tspn each ground pepper & salt (+ extra sea salt & ground black pepper to taste)

  • lemon (optional)

  • scallion - green part only, thinly sliced (optional)

Instructions

  1. You will need to cut the sprouts in half. From frozen, heat the sprouts in the microwave for about a minute, or run warm water over them in a colander for 3-4 minutes, to thaw them just enough to cut through. Pat dry with a kitchen towel.

  2. Preheat your oven to 450 degrees. Line a baking sheet with aluminum foil.

  3. Toss the sprouts in a bowl with the rest of the ingredients. Pour them on to the prepared sheet in a single layer. Don’t crowd them as this will inhibit the caramelization.

  4. Cook for about 20-25 minutes, until golden brown, stirring halfway. Note: cooking time may vary by appliance.

  5. Check seasoning and adjust as needed; add a squeeze of lemon juice, if desired. Garnish with green onion just before serving.

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