When you live in a small town with a small town grocer, you let the little things inspire you and surprise you.  The other day, while studying the produce aisle, my eyes lighted upon a bag of fresh Brussels sprouts. Fresh Brussels sprouts! How fantastic is that to find!  I snagged a bag, mentally making a note to add Brussels sprouts to next years garden.  I missed them this year.  I took my bag home, unsure what I was going to do to them at the time, as I love sprouts, and can’t seem to prepare them a way I don’t enjoy.  I wanted something new however, so I whipped open my How To Cook Everything Vegetarian and found just what I was looking for.

This is seriously, one of The. Best. Things. I have ever eaten.  It ranks right up there with those grilled onions we had a few months back!   These Roasted Brussels Sprouts With Garlic are so good, it’s like eating candy.  I nibbled up half of them before I even knew what I was doing.  Very few actually made it to the dinner table, I just couldn’t stay away from them!  These sprouts began in a saute pan laced with olive oil.  There they sauteed and sizzled away for about five minutes, or until the had begun to brown.  Then they traveled to the oven, where they roasted for an additional 30 minutes, before emerging as something almost unrecognizable.  Seriously, they were very dark, but oh, how that translated into one of the most wonderful flavor experiences I’ve ever had with a Brussels sprout.  I drizzled on the tiny bit of balsamic before tucking into my sprouts.   I only made a half batch, as it was just me… but I daresay I could have eaten an entire pound myself.  I’ll be making these again.  Soon.  And I won’t be sharing!

Roasted Brussels Sprouts With Garlic

Preheat the oven to 450ºF.  Trim the hard edge of the stem from the Brussels sprouts, then cut each in half through its axis.  Put the oil in a large ovenproof skillet over medium-high heat. When it shimmers, arrange the sprouts in one layer, cut side down.  Toss in garlic and sprinkle with salt and pepper.

Cook, undisturbed, until the sprouts begin to brown, 5 to 10 minutes, then transfer to the oven.  Cook, shaking the pan occasionally, until the sprouts are quite brown and tender, about 30 minutes.

Taste and adjust the seasoning; drizzle with the balsamic vinegar, stir, and serve hot or warm.