Brussels Sprouts
October 30, 2020
Brussels sprouts were one of those “adult” foods I just never grew into. After what seemed like a requisite number of years following our graduation from college, friends and colleagues began to talk about brussels sprouts being a staple in their weekday diet and it absoultely baffled me. Brussels sprouts? Yep.
What changed my mind? I found a recipe by Mark Bittman for roasting the little green goddesses to sheer perfection. I’ve adapted the recipe here.
Ingredients
- 1 lb brussels sprouts, rinsed, ends trimmed, and cut in half top to bottom
- 4 cloves garlic, smashed and peeled with woody ends cut off
- Olive oil
- 1 lemon (optional)
- Salt and pepper
Directions
- Preheat the oven to 400 and set a heavy skillet over medium high heat on the stove. Coat the skillet with a generous amount of oil. When it shimmers, add brussels sprouts cut side down. Nestle garlic cloves among the sprouts, sprinkle with salt and pepper.
- Cook until sprouts begin browning on the bottom, then transfer to the oven. Roast until very brown on bottom and tender, shaking the pan every 5 min to prevent sticking. Should take 10-20 min.
- To finish, squeeze a lemon over the sprouts. Adjust salt and pepper as necessary.