Roasted Brussels sprouts with garlic

I’m curious by nature, but in my 26 years I had never tried “miniature cabbages”. I decided it’s time, so I looked for a recipe that won’t take long – just in case I didn’t like the result.

The Brussels Sprouts has proven to be more than delicious. Even more, the “small sister” of regular cabbage is packed with vitamins and minerals. 100 grams will bring in just 43 calories, 0 grams of fat, 9 grams of carbs (2.2 sugars and 3.8 fibres), and more than 3 grams of proteins. For the same quantity, your body will receive 195% of the Daily Recommended Dose (DRD) of vitamin K, 125% for vitamin C and over 10% DRD of vitamin A, B6, folates, potassium and manganese.

Strong essences come in small bottles” – very true for Brussels Sprouts. However, you should avoid it – and any other vitamin K-rich foods – if you are under treatment with anticoagulants (warfarin-based medicine, like Coumadin, that thins blood), as there would be a risk of haemorrhages.

Leave a comment below about your first meeting with this vegetable and, of course, I’m curious about the recipe!

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Prep Cook Total
10minutes 35minutes 45minutes
Nutrition Facts
Roasted Brussels sprouts with garlic
Amount Per Serving
Calories 177 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 33mg 1%
Potassium 493mg 14%
Total Carbohydrates 12g 4%
Dietary Fiber 5g 20%
Sugars 3g
Protein 4g 8%
Vitamin A 19%
Vitamin C 178%
Calcium 5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 500 g Brussels sprouts
  • 4 tablespoons extra virgin olive oil to coat bottom of pan
  • 5 cloves garlic peeled
  • 1 pinch salt according to taste
  • 1 pinch pepper according to taste
  • 1 tablespoon balsamic vinegar

Instructions

  1. Heat oven to 200 C / 400 F degrees.
  2. Trim bottom of Brussels sprouts, and slice each in half top to bottom.
  3. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan.
  4. Put in garlic, and sprinkle with salt and pepper.
  5. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  6. Taste, and add more salt and pepper if necessary.
  7. Stir in balsamic vinegar, and serve hot or warm.

Share this Recipe

Print Recipe
Print Recipe

Options

Make this recipe your own by adjusting servings & units:
Units:
Servings: people
Time to have it ready:
Prep Cook Total
10minutes 35minutes 45minutes
Nutrition Facts
Roasted Brussels sprouts with garlic
Amount Per Serving
Calories 177 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Sodium 33mg 1%
Potassium 493mg 14%
Total Carbohydrates 12g 4%
Dietary Fiber 5g 20%
Sugars 3g
Protein 4g 8%
Vitamin A 19%
Vitamin C 178%
Calcium 5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 500 g Brussels sprouts
  • 4 tablespoons extra virgin olive oil to coat bottom of pan
  • 5 cloves garlic peeled
  • 1 pinch salt according to taste
  • 1 pinch pepper according to taste
  • 1 tablespoon balsamic vinegar

Instructions

  1. Heat oven to 200 C / 400 F degrees.
  2. Trim bottom of Brussels sprouts, and slice each in half top to bottom.
  3. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan.
  4. Put in garlic, and sprinkle with salt and pepper.
  5. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  6. Taste, and add more salt and pepper if necessary.
  7. Stir in balsamic vinegar, and serve hot or warm.

Share this Recipe

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