“Burnt” Brussels Sprouts with Black Garlic: The Side Dish That Steals the Show
Think you don’t like Brussels sprouts? These smoky, caramelized beauties will change your mind. Fermented black garlic adds a sweet, earthy punch that regular garlic can’t touch, while a blast of high heat gives them irresistible crispy edges.
Servings 0
Ingredients
- 1 lb Brussels sprouts (trimmed and halved through the stem)
- 2 tbsp raw coconut oil (melted)
- 6-8 cloves fermented black garlic (mashed)
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 2 tbsp balsamic vinegar
- Sea salt and freshly ground black pepper (to taste)
Instructions
- Preheat oven to 425°F and lightly oil a roasting pan.
- Whisk coconut oil, black garlic, tomato paste, smoked paprika, balsamic vinegar, salt, and pepper in a large bowl.
- Toss in Brussels sprouts to coat, then spread in a single layer on the pan.
- Roast 20–25 minutes, until browned and tender. For extra char, roast a few minutes more.
🔥 Pro tip: Give the sprouts some breathing room on the pan for the crispiest edges.
Serve hot and watch them disappear—these sprouts will outshine the main dish every time!
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