Long gone are the days when eating your brussels sprouts was considered a chore. The little green vegetables that we despised so much as children are now one of our favorite side dishes. Brussels sprouts are one of the few reasons to look forward to the onset of cold weather. We love to buy them on the stalk. Not only do they look cool, but it is fun to snap them off! You seem to get more for your money if you can find them this way.
In our opinion, roasted brussel sprouts come out best when you sauté them first. We also like to roast them until they are slightly brown, because everyone knows that the crispy brown leaves are the best part! We added some toasted pine nuts for texture, and the “pièce de résistance” is surely the balsamic vinegar, added right before serving. This ties the whole dish together and adds a lovely tang of flavor that is out of this world.
- 1 pound brussels sprouts
- 4 whole garlic cloves
- 1/4 cup olive oil
- 2 TBSP balsamic vinegar
- 1/4 cup pine nuts
- preheat oven to 425 degrees
- cut brussel sprouts in half lengthwise
- place olive oil in large saute pan and swirl so entire surface is covered.
- place brussel sprouts, flat side down, in the pan
- add whole garlic cloves, salt, and pepper. Saute over medium-high heat until browned (about 10 min)
- transfer to a oven-safe casserole dish and place in oven for 40 minutes
- stir occasionally throughout the cooking process to assure even cooking
- while sprouts are cooking, place pine nuts in saute pan and toast for 5 minutes, tossing frequently to avoid scorching
- when brussels sprouts are done, remove from oven, add pine nuts and balsamic vinegar and combine.