See that one that's missing? I couldn't even wait to take the picture to try one.
If you hate brussels sprouts or think there just "meh" then you clearly haven't had them cooked like this. I stumbled upon Mark Bittman's recipe a while back after making some lackluster sprouts, and it turns out I was cooking them all wrong. This way is not only easy, but they turn out so amazingly good I was eating them like candy before they even hit the plate. Mark said it best himself: "the crisp outside leaves and tender, almost artichoke-like interior cannot be beat."
- 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
- 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.
- 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.
- Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Recipe from The New York Times.