Brussels sprouts is not everyone’s favorite vegetable. For many years, it certainly wasn’t mine until I learned the proper technique of cooking them – roast them, don’t boil them! Sadly, many of us have been brought up in the midwest where over-cooked and unappetizing Brussels sprouts was the Sunday vegetable after church.
Over the last several years, I have sampled dozens of wonderful recipes for Brussels sprouts. Often we use bacon, pancetta, sage and rosemary to add a bit of flavor, but the recipe below from the New York Times food editor, Mark Bittman uses balsamic vinegar.
Our latest favorite is a recipe from Mark Bittman that was published in the New York Times:
Brussels Sprouts with Balsamic Vinegar
Yield 4 servings
I love roasted Brussels sprouts and you will too with this great recipe from Mark Bittman
- Heat oven to 400 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. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
- Taste, and add more salt and pepper if necessary. Add a few drops of Gourmet Living's balsamic vinegar of Modena, and serve hot or warm.
These are Brussels sprouts worth coming home to eat after Church. Even the kids will enjoy them.
For the carnivores, please find a link to a great recipe for pork belly with balsamic vinegar.