My Balsamic Roasted Brussels Sprouts

This is my version of the NYT Roasted Brussels Sprouts With Garlic recipe I posted a while back. You will need a fry pan big enough to hold the sprouts. Use cast iron, or other oven tolerant material that heats evenly. I use a 9” carbon steel fry pan.

1 pint Brussels sprouts (about a pound)
4 to 6tablespoons extra virgin olive oil, to coat bottom of pan
5 cloves garlic, peeled
Salt and pepper to taste
1-2 tablespoon balsamic vinegar ( I like my sprouts a little on the tart/vinegary side)

  1. Heat oven to 450 degrees.
  2. Trim bottom of Brussels sprouts, and slice each in half top to bottom.
  3. Heat oil in cast-iron pan over medium-high heat until it shimmers.
  4. Put sprouts cut side down in one layer in pan.
  5. Put in garlic and sprinkle with salt and pepper.
  6. Cook, undisturbed, until sprouts brown on bottom, then transfer to oven.
  7. Roast for ten minutes, shaking pan at 5 minutes.
  8. Pour Balsamic over the sprouts and toss to coat as much as possible.
  9. Return pan to oven and roast sprouts until sprouts they are quite brown and tender, about 10 more minutes. (Toss the sprouts as necessary.)
  10. Taste, and add more salt and pepper if necessary. Serve hot or warm.
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