Garlic Butter Balsamic Brussels SproutsRecipe by Chef Heidi Fink

Directions

1. Mix butter and sliced garlic together in a small pot and heat over low heat. Cook gently until the garlic is a light golden brown – careful not to burn it! – and then strain the garlic through a small strainer, reserving the brown garlic butter and the crispy garlic separately.
2. Preheat oven to 400 F (375 F if using convection).
3. Prepare the Brussels sprouts by trimming off any dead leaves. Cut smaller sprouts in half through the stem, and larger sprouts in quarters through the stem.
4. Toss the prepared Brussels sprouts in a large bowl with the garlic butter, salt and pepper. Spread in an even layer on a parchment-lined tray. Place in the preheated oven and roast 20 to 25 minutes, stirring once during the cooking time, until the Brussels sprouts are tender and golden brown in spots.
5. Remove tray from oven and drizzle balsamic all over the warm roasted sprouts. Stir with spatula directly on the tray to coat evenly. Pile roasted sprouts on a serving platter and scatter crispy garlic all over the top. Serve immediately, or keep platter warm in a low oven for up to 30 minutes.