Roasted Brussels Sprouts with Garlic
MAKES: 4 servings
TIME: 45 minutes
Brussels sprouts must be cooked thoroughly, but not until they’re mushy; they’re best when the insides are tender but not soft. And they’re ideal, I think, when the exterior is crisp. This combination of sauting and roasting does the trick nicely, and these sprouts are good when very, very dark brown, almost burned.
Other vegetables you can use: red cabbage (I like it cut into wide ribbons) or wedges of radicchio.
1 pound Brussels sprouts
1/4 cup extra virgin olive oil
5 cloves peeled garlic, or more to taste
Salt and freshly ground black pepper
1 tablespoon balsamic vinegar
Preheat the oven to 450В°F. Trim the hard edge of the stem from the Brussels sprouts, then cut each in half through its axis. Put the oil in a large ovenproof skillet over medium-high heat. When it shimmers, arrange the sprouts in one layer, cut side down. Toss in the garlic and sprinkle with salt and pepper.
Cook, undisturbed, until the sprouts begin to brown, 5 to 10 minutes, then transfer to the oven. Cook, shaking the pan occasionally, until the sprouts are quite brown and tender, about 30 minutes.
Taste and adjust the seasoning; drizzle with the balsamic vinegar, stir, and serve hot or warm.
