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Tuesday, August 18, 2020

Roasted Brussels Sprouts With Garlic

 INGREDIENTS

  • 1 pint brussels sprouts (about a pound)
  • 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
  • 5 cloves garlic, peeled
  • (Chop up some Pancetta to add?)
  •  Salt and pepper to taste
  • 1 tablespoon balsamic vinegar


PREPARATION

  1. Heat oven to 400 degrees. 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 Pancetta?), and sprinkle with salt and pepper.
  2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
  3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar,* and serve hot or warm.
*Don't forget like I always do.

My friend Nathan has brought this several times when visiting, and my husband loves it.  So I asked Nathan for his recipe and made it for supper one day.  My husband insists it can't be the same recipe because Nathan's is better.  Oh well.

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Original recipe: NYT
Posted by Jasmine

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