Posts tagged garlic


I will admit it, I love brussels sprouts. And, it seems that a lot of people out there are in my court.
A recent tally of the most-searched-for terms in the Epi recipe database reveals that if you add the number of searches for alternate spellings “Brussel Sprouts” and “Brussels Sprouts,” the allegedly hated crucifer is among the top 20 most-searched-for foods (only trumped by such obvious winners as “chicken,” “pie,” and “chocolate”).*

We had this for dinner tonight, and I have to say, that this is my favorite way of preparing them:
Roasted Brussels Sprouts With Garlic**

Yield 4 servings
Time About 45 minutes

Cooked this way, the outside leaves are crisp and the interior is tender, almost artichoke-like.
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.

*Epi Log by Megan O. Steintrager
**Bitten by Mark Bittman

Variation: Oven roast garlic for 20-30 minutes at 450 while oven roasting brussels sprouts instead of adding it in skillet, add before tossing vegetables with balsamic vinegar. Add 1/2 head of chopped cauliflower to brussels sprouts; follow recipe as usual.


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