I have an addiction.
My addiction is green, delicious, and hated by children everywhere.
Sometime over the past few decades brussles sprouts earned a bad reputation.
I blame the 60’s. Frozen brussles sprouts anyone?
However, I am here to change the way you look at brussels sprouts. I go out in the rain and snow to harvest these guys and they are worth it.
(armed with clippers and a giant rain coat. I mean business when it comes to my favorite winter veggie!)
If you don’t like brussels sprouts I have three words for you. Butter And Garlic.
I like my brussels roasted, sauteed, and even broiled. But the method below is my favorite. The recipe was from the New York Times a few years ago. Try it out!
(Question: Did any of you grow up hating brussels sprouts? I know I did!)
- 1 pint brussels sprouts (about a pound)
- 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
- 5 cloves garlic
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 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, and serve hot or warm.