Clean recipe · cooking.nytimes.com
The Best Brussels Sprouts Recipe
This recipe for roasted brussels sprouts from Mark Bittman is our most popular version and is perfect as a Thanksgiving side dish.
Original recipe: cooking.nytimes.com
- Yield:
- 4 servings
- Prep:
- 5 min
- Cook:
- 30 min
- Total:
- 35 min
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Ingredients
- 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
Instructions
- 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.