Brunch

Roasted Brussels Sprouts With Garlic by MARK BITTMAN is for Side Dish.

Roasted Brussels Sprouts With Garlic by MARK BITTMAN takes 5 minutes to prepare.

Roasted Brussels Sprouts With Garlic by MARK BITTMAN takes 20 minutes to cook.

Roasted Brussels Sprouts With Garlic by MARK BITTMAN makes 4 servings.

The ingredients for Roasted Brussels Sprouts With Garlic by MARK BITTMAN are:

453 grams Brussels sprouts, fresh
4 tbsp Extra Virgin Olive Oil
5 clove Garlic
1 tbsp Balsamic Vinegar

Here is how you make Roasted Brussels Sprouts With Garlic by MARK BITTMAN:

Heat oven to 375 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.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.Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.Serving Size:?4 servings

The nutritional information for Roasted Brussels Sprouts With Garlic by MARK BITTMAN is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 176.3

• Total Fat: 14.4 g
• Cholesterol: 0.0 mg
• Sodium: 30.2 mg
• Total Carbs: 11.9 g
• Dietary Fiber: 4.4 g
• Protein: 4.1 g

The dietary needs meet for Roasted Brussels Sprouts With Garlic by MARK BITTMAN is Low Carb