While scouting the internet for similar recipes, I was dismayed by the amount of butter and oil folks were sauteing the sprouts in. I'm talking 1/4 cup and more. Not for us! This recipe uses a measly 2 tsp. of olive oil and a bit of spray on the pan.
3/4 pound Brussels sprouts, cleaned with bottom cut off
2 tsp. olive oil
2-3 garlic cloves, minced
1/2 tsp. red pepper flakes
salt & pepper to taste
1 TB brown sugar
1 TB balsamic vinegar
Heat oven to 400 degrees. Make Brussels sprouts a consistent size. If they are small, leave them whole. Larger sprouts, either cut on half or in quarters. Put Brussels sprouts in medium bowl. Add oil, garlic, red pepper flakes, salt & pepper. Mix well and place on baking pan that has been lightly spritzed with oil. Bake for about 20-22 minutes.
While the sprouts are baking mix the sugar and vinegar in the original bowl. Set aside.
Stir and check to make sure they're not getting too done. You want the sprouts to be browned and crisp-tender but not overdone. Depending on how they're coming along cook for 5-8 minutes more. When just tender, put in bowl with sugar and vinegar, mix and serve.
Serves 4 (or 1 if you can't control yourself!)