food, glorious food {recipe}

i just became part of a recipe exchange via email and got super excited about sharing some of my favorites! i'm thinking i'll post these every friday, but we'll see how long i can keep this up.

the first one is a recipe from bittman's 'how to cook everything vegetarian' and is also found online here. brussel sprouts get such a bad rap, but seriously, they're so fucking delicious. so cute and tiny! especially with a little balsamic vinegar! this is one of the best and easiest recipes i've found - sprouts, garlic, oil, salt, pepper, vinegar. they get all dark and slightly crispy on the outsides and melt in your mouth delicious on the insides. i'm slavering just thinking about it.

the hard part is making sure your pan can go into the oven. i checked my pan manufacturer's website to be sure.

roasted brussel sprouts with garlic

  • 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 [edit: i've found that 10 minutes does the trick].
  • Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

1 comment:

Janine said...

My father makes a similar dish and it is, as you said, so fucking delicious. The only bad side is those little cabbagey bastards give you gas... or so I've heard. :)