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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Posted in Greens, Holiday, Quick, Recipes, Sides, Thanksgiving, Vegetarian
Tags: balsamic vinegar, brussels sprouts, cast iron skillet, garlic, roasted, side dish, skillet, Thanksgiving, vegetarian
Brussels sprouts on their stalks are completely irresistible to me. My husband isn’t a fan, so when my mom comes to visit I make them for us. This year my mother-in-law was here to gobble them up as well! This roasted version was a wonderful side dish- absolutely fabulous with the sweetness of the pears and the crunchiness of the nuts. This recipe was adapted from Bevi of Food 52, via A Pug in the Kitchen. This is definitely my new go-to brussels sprouts recipe. Delicious.
Yield: Serves 4 to 6 as a side dish
- 2 pounds brussels sprouts (from 1 large stalk), halved lengthwise
- 4 T olive oil
- 1/2 to 1 teaspoon coarse salt
- freshly ground black pepper, to taste
- 1 to 2 Bosc pears, halved lengthwise and cored
- 1/4 cup shelled pistachios, chopped coarsely (I used salted)
- Juice of 1/2 large lemon
- Preheat oven to 425° F (convection roast). Place the prepared brussels sprouts on two parchment-lined baking sheets and pour on the olive oil, salt, and pepper. Mix with clean hands. Place the pear halves, cut sides-down, on one of the baking sheets, making sure there is enough oil to coat their cut surfaces.
- Roast the brussels sprouts and pears for about 15 minutes. Then turn the brussels sprouts with a metal spatula so that both sides will get caramelized. Check the pear — it many not be caramelized at this point. Alternate the position of the pans and continue to roast another 5 to 10 minutes.
- Reduce the oven heat to 375° F. Add the pistachios and roast an additional 5 minutes to lightly toast them.
- Remove the baking sheet from the oven. Squeeze lemon juice directly over all the ingredients. Chop the pear halves. Toss everything thoroughly, check the seasoning, and serve on a platter or in a bowl.
One Year Ago:
Posted in Greens, Holiday, Recipes, Sides, Thanksgiving, Vegetarian
Tags: Bosc pears, brussels sprouts, lemon, pears, pistachios, side dish, Thanksgiving