I have a bumper crop of Brussels sprouts this year, and I love going out to the garden to snap some off the stem for dinner. I usually just steam them and eat them with a little butter, which is delicious, especially after the sprouts have been sweetened by frosts. But last week I was in the mood for something different, so I went looking for new recipes. I found this scrumptious and simple recipe from Mark Bittman at the NY Times. The sprouts are first browned in a cast iron frying pan and then put in the oven for finishing. A cast iron pan is important so it can go from stove top to a hot oven (I have four, in different sizes). If you don't have cast iron, or a pan that can go in the oven, you can brown the sprouts in a pan then transfer them to a baking dish of some sort.
The recipe notes that it serves 4, but the way I eat, with vegetables as the entree, it made 2 servings. I had these yummy sprouts last night with a big pile of Spicy Indian Potatoes, and it was a very satisfying meal.
Mark Bittman's Roasted Brussels Sprouts with Garlic:
1 pint Brussels sprouts, about 1 pound
4 to 6 Tbs extra virgin olive oil, to coat the bottom of the pan
5 cloves garlic (the garlic I grow has huge cloves, so I use 2 or 3 and cut them in pieces)
salt and pepper
1 Tbs balsamic vinegar (I forgot the vinegar last night and the sprouts were delicious)
- Preheat oven to 450º
- Trim bottom of sprouts, and slice in half from top to bottom
- Heat oil in pan until it shimmers; put in sprouts cut side down in one layer, add garlic, sprinkle with salt and pepper.
- Cook, without turning, till sprouts begin to brown on the bottom, then transfer the pan to the oven.
- Roast in oven, turning occasionally, for about 15 minutes, until the sprouts are tender and nicely browned. (Bittman says to cook for 1/2 hour, but when I did that the vegetables were burnt, so I'd start at 15 minutes, and check them.)
- Taste, and add more salt and pepper if needed. Stir in the balsamic vinegar and serve hot or warm.