My Take on Roasted Brussels Sprouts with Garlic by Jordan Moss

My Take on Roasted Brussels Sprouts with Garlic

By Jordan Moss 

 

We often make Brussels sprouts for the holidays. But this, what I tried out the other night, is the first time I've found it both delicious and incredibly simple. 

Roasted Brussels sprouts on a baking pan. Photo by author.

Here's the recipe by Mark Bittman from New York Times:

Roasted Brussels Sprouts with Garlic

Ingredients

Yield:4 servings

• 1pint brussels sprouts (about a pound)
• 4 to 6tablespoons extra virgin olive oil, to coat bottom of pan
• 5cloves garlic, peeled
• Salt and pepper to taste
• 1tablespoon balsamic vinegar
• 
  
• Preparation

1. Step 1

   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.

2.  Step 2

   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.

3. Step 3

   Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

 

I'm an artist and I can't help putting colorful fruit and vegetables in various order and shapes, before I cook them,  to see what the colors and shapes can create. It's rather endless. Here are a couple of photos of carrots from recent CSA carrots. 

 

Three purple carrots on a bed of yellow carrot slices.  Photo by author.

Orange, purple, and yellow carrot slices. Photo by author.

Enjoy Thanksgiving everyone!

Peace, 

Jordan

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Interested in learning more about the Norwood CSA? Check out our Info Page: https://norwoodfoodcoop.blogspot.com/2021/10/how-to-join-norwood-csa.html