Serves: 4

This is an absolutely superb dish from The New York Times.

11,736 five stars and one more from me.

It is so simple. Caramelise the brussels sprouts and garlic in a completely set-and-forget manner. Transfer to the oven.

Add a tablespoon of balsamic vinegar and my word, you’re plating an absolutely brilliant side.

I can not overstate how good these are. As part of an amazing Italian lunch we had late one afternoon, we agreed that this was the winning dish.

And since when have brussels sprouts beaten a porschetta pork chop or a Lidia Bastianich potato and onion gratin?!

Must be good.

Ingredients

500gm brussels sprouts
4 – 6 tbsp extra virgin oil
5 cloves garlic, peeled
Salt and pepper to taste
1 tbsp balsamic vinegar

Method

1. Heat the oven to 200c. Trim the bottom of the brussels sprouts, and slice each in half, top to bottom. Heat oil in a cast iron pan (skillet) over medium-heat until it shimmers: put sprouts cut side down in one layer in pan. Put in garlic and sprinkle with salt and pepper.
2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to the oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender: about 10 – 20 minutes.
3. Taste and season as necessary. Stir in balsamic vinegar, and serve hot or warm.