brussels sprouts w garlic Mark Bittman NYT

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categories: [nyt] [side]

Yield: 4 servings

1 pound brussels sprouts 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)

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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 sprinkle with salt and pepper.

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.

Taste, and add more salt and pepper if necessary. Stir in (CAREFUL, NOT TOO MUCH) balsamic vinegar, and serve hot or warm.

success [2022-11-24]

Notes:

  • 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.

source: https://cooking.nytimes.com/recipes/1890-roasted-brussels-sprouts-with-garlic