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! π 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)
- 8Β 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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What a gorgeous stalk of Brussels sprouts! I made a variation of this for dinner once, and hubby wasn’t fond of it, buy I’m sure it’s because I started with frozen instead of fresh. Yours look perfectly done.
You are too kind. My husband won’t eat Brussels sprouts! I have to wait for guests to make them. π
Lovely! I think cooking sprouts in a skillet or pan is the best way!
Thanks, Elaine! Sometimes simple is best- I absolutely love cooking in a cast iron skillet. π
What’s wrong with cream and cheese?π I’ve never tried Brussels sprouts this way, can’t wait to try it!
No worries… You know all of my other dishes had cups and cups of cheese. π
On Christmas I’ll be cooking in a hotel/condo situation, and I think these will be my side dish! Thanks and Merry Christmas!
Great! Hope you have a wonderful Christmas! π
Must. Try. This.
Yes! π