Roasted Brussels Sprouts

August Recipe #5: Mark Bittman's Roasted Brussels Sprouts

Ingredients:

1/4 Extra Virgin Olive Oil
1 lb Brussels Sprouts
10 cloves garlic, peeled
Salt and pepper
1 Tablespoon balsamic vinegar
1 Ovenproof skillet








Steps:

1) Preheat oven to 450 degrees
2) Put oil in ovenproof skillet in medium high heat
3) Slice sporuts in half lengthwise

4) When oil is "shimmering" arrange sprouts in one layer, cut side down with garlic and salt and pepper

5) Cook until the sprouts begin to brown (3 minutes) then transfer to the oven and cook for 30 minutes


6) Drizzle with vinegar, stir and serve


Finished Product:

I love brussels sprouts. Quick note: I didn't realize brussels sprouts had that "s" at the end of "brussels" before today (No wonder the word "brussel" always has a red line under it when I type it!). 450 degrees for 30 minutes?! That's crazy talk! There is no chance of this dish not being burnt and disgusting, right?

WRONG! Sure, the sprouts are burnt but that one tablespoon of balsamic vinegar softened the taste perfectly. I was shocked. No charred taste at all! It was kinda sweet and I could not stop eating them. The garlic! Oh the garlic was just sublime. It was perfectly cooked and practically melted in my mouth. I'm so happy I threw in a lot of them.

Mark Bittman does it again! Everyone should go out and buy his cookbooks.

5 out of 5 Stars

Leftovers: None. I gobbled them up!