Tuesday, February 2, 2010

Roasted Brussels Sprouts

A friend shared with me that her son made these for a holiday meal ... indeed, they are, to use her words, "sooooooo delicious." She says, "The carmelization mellows the flavor so there is no bitterness at all. Also the texture is fantastic. Yum!"

I totally agree. Her recipe description was fairly casual, and I adapted it to use what I had on hand. You could use different herbs or seasonings.

The carmelization effect is really tasty. No longer are "caramel" and "Brussels sprouts" an oxymoron!

About a pound of Brussels sprouts
1 tablespoon olive oil
1 tablespoon chopped garlic
A sprinkle of red wine vinegar
1 teaspoon dried oregano
Freshly-ground pepper
White wine for deglazing

Heat oven to 400 degrees. Trim Brussels sprouts, discarding toughest outer leaves. For faster roasting, cut large Brussels sprouts in half. If you leave them whole, roasting will take about an hour.

In a medium mixing bowl, toss sprouts with all ingredients except the white wine. Place sprouts in roasting pan and roast for 30 minutes (if sprouts have been halved), stirring now and then until sprouts are tender. Deglaze pan with a splash of white wine, stir sprouts up, and serve sizzling hot.

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