So easy, yet so elegant. This recipe for roasted Brussels sprouts from Mark Bittman is an ATK popular version and is perfect as a holiday side dish. If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized Brussels sprouts which is sure to satisfy just about anyone.
- Use oven-safe cast-iron pan, as noted above.
- Getting sprouts brown is important to avoid bitter taste.
- Smaller quantity of large, hand-selected sprouts is better than big bag of assorted sprouts.
- Don’t cook more than can fit in pan with cut side down.
Roasted Brussels Sprouts with Garlic
Ingredients
- 1 lb. Brussels sprouts, trimmed
- 4-6 Tbsp extra virgin olive oil, to coat bottom of pan
- 5 cloves garlic, peeled salt and pepper to taste
- 1 Tbsp. balsamic vinegar (maybe less, to taste)
Directions
- Heat oven to 400°F. Trim bottom of Brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
- Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. roast for 10-20 minutes at 400°F with a few shakes of the pan in between..
- Taste, and add more salt and pepper if necessary. Stir in (CAREFUL, NOT TOO MUCH) balsamic vinegar, and serve hot or warm.
Recipe by Mark Bittman for NYTimes Cooking
Accounting for Taste 