ROASTED BRUSSELS SPROUTS WITH GARLIC RECIPE – NYT COOKING
Provided by: Mark Bittman
Total time: 45 minutes
Yield: 4 servings
|1 pint brussels sprouts (about a pound)|
|4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan|
|5 cloves garlic, peeled|
|Salt and pepper to taste|
|1 tablespoon balsamic vinegar|
- 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. Stir in balsamic vinegar, and serve hot or warm.
@context http//schema.org, Calories 208, UnsaturatedFatContent 14 grams, CarbohydrateContent 12 grams, FatContent 17 grams, FiberContent 4 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 322 milligrams, SugarContent 3 grams