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Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

Brussels Sprouts are a member of the cruciferous vegetable family, which is high fiber and great for its anti-cancer properties.  Although this recipe calls for bacon, it's definitely not essential.

Brussels Sprouts are filling. A few bites go a long way, and when prepared properly, you can easily have leftovers for a few days or more to re-work creatively. What we love about this recipe is that you absolutely do not need fresh garlic when using Stonehouse’s Garlic Oil—the flavor is superb and there is no extra time spent peeling and chopping garlic.



Preheat the oven to 400 degrees. Cuts Brussels in half. Rinse in a colander thoroughly. Shake off excess water, dump into a kitchen towel and pat dry. Place the oil on a sheet pan (to prevent sprouts from sticking) and add the Brussels sprouts. Cook for 15-20 minutes. Dry roasting the sprouts is preferred, adding the oil for flavor at the end as it allows the leaves to caramelize and removes the sulfur scent from the Brussels as they cook. If oil is applied first, it coats the sprouts before the sulfur can be cooked out.

While the Brussels are roasting, dice the bacon and cook in a skillet at a low heat, so that the fat renders out. While the bacon is cooking, dice the onion. When the bacon is cooked crispy, strain the bacon away from the fat. Discard the fat once cooled. Return the bacon to the skillet and add the onions, allowing them to cook a long time and caramelize

To reduce vinegar, set a small saucepan on low with 2-3 tbsp balsamic vinegar and reduce by half. You can also skip this step and use vinegar as is; it won't be as syrupy and coat the sprouts as well, but it works.

Once the Brussels have finished in the oven, add them to your skillet and stir to combine the flavors. (You might add a few tablespoons of water to deglaze the yummy goodness on the bottom of the pan). Add a drizzle of the garlic oil and stir again to combine the flavors. Finish by adding the vinegar and stirring to combine.  Season with sea salt and cracked black pepper to your taste.

Adapted From Ina Garten

Works well with

Garlic Oil 500ml
Black Truffle Salt
Dark Balsamic Vinegar 500 ml
Garlic Oil 500ml Black Truffle Salt Dark Balsamic Vinegar 500 ml
Garlic Mashed Potatoes
Roasted Sweet Potatoes
Garlic Mashed Potatoes Roasted Sweet Potatoes
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