Oh my goodness... I have to share this recipe. One of my good friends... share this picture with me, it look so good I asked her for the recipe.
She mention she didn’t have the recipe, she got it from the internet and couldn’t remember what site it was actually. I was saddened to say the least.... but I started combing the internet. I really never thought I would find it and have to settle for anyone of the other recipes I found out there on the internet. I was very shocked to say the least when I just happened to stumbled on the same picture while browsing for a Brussels Sprout recipe to try. I was on cooking.nytimes.com looking through their recipient.
https://cooking.nytimes.com/recipes/1890-roasted-brussels-sprouts-with-garlic
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
PREPARATION
- 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.
My there are so many variations of Brussels sprout recipes out there.... to name some by adding Bacon, Pancetta, Parmesan, Honey, Pecans, Balsamic, Pomagranite, Sun Died Tomato Pesto, these are just a few.
