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Thanksgiving Roasted Brussels Sprouts Recipe
Ash Tyrrell

Thanksgiving Roasted Brussels Sprouts Recipe

I made this thanksgiving brussel sprouts recipe last week, and I honestly could not stop snacking straight from the pan. The edges turned deep brown and crispy, while the centers stayed soft and sweet. I used just five simple ingredients, and the garlic did most of the magic.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound Brussels sprouts: Pick small firm, bright green ones for the sweetest flavor.
  • 5 tablespoons extra virgin olive oil: This coats the pan and creates that crispy golden crust.
  • 5 garlic cloves peeled: Keep them whole so they turn soft and mellow, not burnt.
  • Salt to taste: Season well, because sprouts need more than you think.
  • Black pepper to taste: Freshly ground pepper adds gentle warmth.
  • 1 tablespoon balsamic vinegar: Add it at the end so its tangy sweetness stays bright.

Method
 

  1. Set your oven to 400°F so it is fully hot when the pan goes in. A properly preheated oven helps the sprouts roast fast and brown well. I always do this first so nothing waits on the oven later.
  2. Cut off the dry bottom of each sprout and remove any loose or yellow outer leaves. Slice each sprout in half from top to bottom. Halving gives you a flat cut side, which is the secret to great browning.
  3. Place your cast-iron skillet over medium-high heat and pour in the olive oil. Wait until the oil shimmers and looks loose and glossy. Don't rush this step, because hot oil is what starts the sizzle.
  4. Lay the sprouts cut side down in one single layer. Tuck the peeled garlic cloves between them, then sprinkle with salt and pepper. Make sure the sprouts fit without crowding, or they will steam instead of brown.
  5. Leave the sprouts alone and let the bottoms cook until they start to brown. Resist the urge to stir. This still, hands-off time builds the caramelized flavor that makes these sprouts special.
  6. Carefully move the skillet into the oven. Roast for about 10 to 20 minutes, shaking the pan every 5 minutes. They are done when they look deeply browned and feel tender when poked with a fork.
  7. Taste a sprout and adjust the salt and pepper if needed. Stir in the balsamic vinegar, using it sparingly so it doesn't overpower the dish. The vinegar sizzles and coats the sprouts in a light, tangy glaze.
  8. Transfer the sprouts to a serving dish while they are still hot. They taste great warm too, which is handy on a busy holiday table. Serve right away for the best crunch

Notes

  • I always use an oven-safe cast-iron pan, because it holds heat so well and gives the best browning.
  • I choose small to medium sprouts of similar size, so they cook evenly together.
  • I pat the sprouts dry after washing, since wet sprouts steam rather than crisp.
  • I never crowd the pan. If I'm making a bigger batch, I use two pans.
  • I let the sprouts brown thoroughly, because pale sprouts can taste bitter.
  • I add the balsamic only at the very end, so the glaze stays glossy and doesn't burn.
  • I taste one sprout before serving, because a pinch more salt can lift the whole pan.
  • I keep a close eye on the garlic during the last few minutes, and I pull the pan early if the cloves darken too fast.
  • I shake the pan gently instead of stirring, which keeps the browned cut sides touching the hot iron.