A friend had recommended this recipe and I knew I was going to save it for my Thanksgiving dinner menu. I always select Brussels sprouts as one of the vegetables to serve because my mom, mother-in-law, and I love them.
It was nice to have such a simple, and relatively healthy, side dish as part of the feast as well. One side dish should be void of cheese and/or cream! 😉 I also served roasted rainbow carrots. Two clean and fresh side dishes.
This recipe was adapted from The New York Times, contributed by Mark Bittman. I doubled the recipe, using an entire stalk, and was only able to roast half in the skillet; I roasted the remainder on a rimmed baking sheet. I also decreased the balsamic vinegar.
- 1 Brussels sprout stalk (about a 2 pints or 2 pounds)
- 8 tablespoons extra virgin olive oil, to coat bottom of pan
- 10 cloves garlic, peeled
- coarse salt and freshly ground black pepper, to taste
- 1-2 tablespoons balsamic vinegar, to taste
- Heat oven to 400 degrees, preferably on convection roast.
- Trim Brussels sprouts off the stalk, and slice each large sprout in half top to bottom.
- Heat half of the 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. Coat remaining sprouts with olive oil, salt and pepper and place on a parchment-lined baking sheet in oven with the skillet.
- Taste, and add more salt and pepper if necessary. Combine all roasted sprouts in the skillet.
- Stir in balsamic vinegar, and serve hot or warm.
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