Roast Brussels Sprouts

I'm copying this from nytimes.com, because being from February of LAST year, every time I try to "share" the page, it says it can't be found. Sounds REALLY good to me! I hope to grow a Brussels sprout plant indoors this summer, or maybe two if I try this recipe and it's as good as it sounds. From what I read, they're VERY finiky plants - too hot outside, the flavor is strong and unpleasant. Not enough water, same problem. Hmmm... sounds like an indoor plant to me. I thought for the longest time that sprouts were supposed to be horrible, but had honestly never eaten them. So one day (as an independent adult) I bought some and steamed them with basil and such, and they were good. Just like little cabbages. And the plants are FUNKY looking - a single stalk with little sprouts growing off of it, like a bat with baseballs stuck all over it. That alone makes me want to grow it - this recipe, though, is doubly tempting.

February 21, 2008, 11:11 am

Recipe of the Day: Roasted Brussels Sprouts With Garlic By Mark Bittman

Ingredients

• 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

Method

• 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.

Source: The New York Times

Andrew Scrivani for The New York Times