Monday, November 23, 2015

Roasted Brussel Sprouts

The Brave Astronaut clan will be home for Thanksgiving this year and will be hosting the Brave Astronaut's sister and two of her boys.  We will be eight around the Launchpad table - appetizers will be served, the turkey has been bought, the potatoes are ready for mashing, there will be plenty of desserts, and vegetables will be prepared - including this recipe below - sorry, folks, I like Brussel Sprouts (via Simply Recipes).

Balsamic Roasted Brussels Sprouts and Shallots
Prep time: 20 minutes
Cook time: 45 minutes
Yield: Serves 6 to 8

  • 2 pounds brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half 
  • 2 Tbsp olive oil 
  • Several large shallots, peeled and thickly sliced, about a cup 
  • 4 cloves garlic, peeled, sliced in half 
  • 2 Tbsp plus 2 teaspoons balsamic vinegar 
  • Salt 
  • Pepper 
  • 3/4 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme 
In a oven-safe pan, heat the oil on medium heat.  Add the shallots and cook until softened, about 5-8 minutes.  Add the brussel sprouts and garlic and cook for an additional 5-6 minutes, until the sprouts start to brown.  Add 2 TB of balsamic vinegar, salt, pepper.

Place in oven, pre-heated to 425 degrees, uncovered.  Cook for 20-30 minutes.  Remove from oven,, add remaining balsamic vinegar, thyme, salt and pepper to taste.

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