Mark Bittman wins again with these Roasted Brussels Sprouts with Garlic. It's that simple. It's all simple, actually. Bring those Brussels sprouts home. Cut 'em in half. Heat some oil, put the Brussels sprouts in the pan. Let them cook for 5 or 10 minutes, sprinkle some salt, pepper, and peeled garlic over them. Put it in the oven. Let it cook another 20-30 minutes, and hit it with a drizzle of balsamic vinegar. Caramelized. Sweet. Crunchy. Crispy. Smooth. Tender. Yum. Yum. Yum. This is now my go-to Brussels sprouts recipe. The Husband even ate one and said it wasn't bad. That's actually sort of high praise. If he wants any, though, he's going to have to fight me for them. I only made a pound. He can eat ice cream.
Although I know that Cate over at Sweetnicks doesn't really love Brussels sprouts, I'm going to send these over to join her ARF/5-a-Day Roundup anyway. Maybe we'll make a believer of her.