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.
6 comments:
I love brussel sprouts. My friends say I would eat chocolate covered brussel sprouts if they made them. Now thats going a little bit too far but I will be trying these.
I love them, too, but covering them with chocolate sounds a little...um...gross. ;-) Hope you enjoy these!
Bravo brussels sprouts! I adore them. I think the reason many people dislike them is because they are so often overcooked. This recipe sounds lovely--as you said, simple, yet YUM.
*this* might be the side dish I need for that menu question you replied to. man I love brussel sprouts! Sounds fantastic :)
Ok, brussels sprouts are going on my shopping list next time I get to the farmer's market... gonna have to give this one a try!
Welcome to the blog, Ricki, Josie, and Patsy. I hope you all enjoy these as much as I did. Thanks for visiting!
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