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!)
Ingredients:
- 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
- Directions
- 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.
oh my god yum!
Tried your baked apples last night and it was a success. We loved them. Thanks for the recipe and sooooooooo easy !
Brussels sprouts smell odd to me. Maybe that’s the way they’re cooked?
HATED brussels sprouts growing up. But, ya know?… butter & garlic make EVERYTHING taste great. Maybe I’ll try one. 🙂
Yum! Brussels sprouts and bacon are a really good combo too with some parmesan cheese. Double yum!
That is my favorite way to cook/eat them! Glad I am in good company.
Ooh, I HATED Brussels sprouts as a kid… but who could blame me, really — they were served up all boiled and stinky! But now I love the little cabbage-esque beasties — because I roast ’em in the oven with either butter or olive oil, bringing out the sweetness and banishing all bitterness.
I like the idea in your recipe of starting them on the cooktop and then transferring to the oven…