Total Time: 35 minutes Serves: 4
Recipe By: Mark Bittman
This recipe for roasted brussels sprouts from Mark Bittman is a popular version and is perfect as a Thanksgiving side dish. If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized brussels sprouts that will make a believer out of anyone. Discover more ideas for the big day in our best Thanksgiving recipes collection.
Ingredients:
- 1 pint brussels sprouts (about a pound)
- 4 to 6 TBSP extra virgin olive oil, to coat bottom of pan
- 5 cloves garlic, peeled
- Salt and pepper to taste
- 1 TBSP balsamic vinegar
Directions:
- 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. Combine the stock, salt, flour, and the egg in a large bowl. Mix together well.
- 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. With a spatula, press down on the leaves for about 10 seconds to flatten them out. Cook until lightly crisped on the bottom, about 2 minutes. Flip and cook on the other side until browned and crisp.
- Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.