the brussels sprouts that will make you like brussels sprouts

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
  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.

Recipe from The New York Times.