Sunday, March 29, 2009

Roasted Brussels Sprouts With Garlic

From NYT

  • 1 pint brussels sprouts (about a pound)
  • 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
  • 5-10 cloves garlic
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar
Method
  • 1. Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat 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.
  • 2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
  • 3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar

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