Garlic Balsamic Brussels Sprouts

These Garlic Balsamic Roasted Brussels Sprouts are my go-to Keto Side Dish for a quick and delicious meal. Super easy to make with just a few ingredients – you will not want brussels sprouts any other way!

When I discovered whole30 a few years ago, I had no idea – as cliche as it sounds – that my life was going to change. I thought that I ate pretty well – I mean I knew we ate at restaurants a lot, but I still thought my choices were pretty healthy. Boy, was I ever wrong.

Since then I have had to literally learn how to cook – and I have actually surprised myself with some of the amazing things that have come out of my kitchen. One of my most favorite has been Garlic Balsamic Brussels Sprouts.

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Now first let me say – this is really the only way I like Brussels Sprouts. So many of my friends have turned up their nose to the very idea of Brussels Sprouts because they think of those overcooked boiled messes our grandmothers used to make. These are absolutely not your grandma’s brussels!

These are tangy and crispy and simply explode with flavor. It seems no matter how many I cook – we never have leftovers – even Mike and the girls love them! And every time I go to a potluck my friends request I bring them. I am telling you – they are THAT good.

The best part about this recipe is how incredibly simple it is. Just a few ingredients and a few minutes cook time and voila! Delicious, crispy Brussels Sprouts to compliment your favorite main course.

As if the taste wasn’t enough, Brussels Sprouts are also an excellent source of vitamin C and vitamin K as well as numerous nutrients.

Garlic Balsamic Brussels Sprouts

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Garlic Balsamic Brussels Sprouts

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Servings: 6

Ingredients

• 3 cups Fresh Brussels Sprouts
• 4 tbsp olive oil
• 2 tbs balsamic vinegar
• 1 tbsp garlic salt

Instructions

1. Cut the end off each Brussels Sprout and then cut in half length-wise. Make sure to save the leaves that may fall off.
2. Put into a large bowl and add olive oil and vinegar and mix until well coated.
3. Spread out onto a foiled cookie sheet and arrange in a single layer – cut side down.
4. Sprinkle with garlic salt.
5. Bake at 350* for about 15-20 minutes or until loose leaves start to born and sprouts are soft.
6. Toss together and serve hot with your favorite meal!

Recently I received a Power Air Fryer XL and thought I would test out how “frying” these Brussels Sprouts would work out.  After all, as summer approaches I look for as many opportunities as I can to not have to turn the oven on!

They turned out absolutely amazing – in about half the time! I used half of the liquid ingredients since the air fryer does not need them, and shook the basket about halfway through the cooking time. That’s it!

The Power Air Fryer XL air fries, bakes, sautees, grills and roasts all of your favorite dishes with rapid air technology and even shuts off automatically so you will not overcook or burn your food!

I can not wait to try other whole30 foods in the Power Air Fryer XL – like sweet potato fries! Yum! You can check out the Power Air Fryer XL on their website and on Amazon. (Because you know – Prime and all!) Also, be sure to check out my other Must-Have Kitchen Tools for a Whole30 Kitchen!