This recipe from Mark Bittman is a really delicious way to prepare Brussels Sprouts. It’s perfect for big events like Thanksgiving, because you can get it totally prepped the day before and then roast it the day of. It’s also vegan and gluten-free!
Mark made it slightly differently – he browned the brussels sprouts in a cast iron skillet first, but I wanted to make a larger batch, so I just roasted them in the oven. The key is to let them get so dark they appear to be burning. But that just brings out the sweetness that makes them so delicious.
2 lbs brussels sprouts, washed and halved
1/3 cup olive oil
5 big cloves of garlic, cut into thin slices
2 tsp kosher salt
1 tsp freshly ground black pepper
1 Tbsp balsamic vinegar (optional – I forgot it and the dish was still delish!)
Mix oil, garlic, salt and pepper in a ziploc bag. Add brussel sprouts and shake well to coat the sprouts.
At this point, you can refrigerate them until you’re ready to bake or go ahead and roast them on a rimmed baking sheet at 450 for 30 minutes. You may want to go in halfway through and shake them up a bit. Check seasoning and serve. They will literally disappear.