The best part of this recipe – it’s not only healthy and beyond tasty but it’s super quick and easy to make. Thanks to Dan Barber of Blue Hill at Stone Barns for this delicious preparation.
Ingredients: (for two side portions)
1/2 lb. brussels sprouts – trimmed and halved
3 tbsp olive oil
1/4 cup balsamic vinegar
salt & pepper to taste
Preheat the oven to 400°F
Once your sprouts are all trimmed and ready to go heat the oil in an oven proof skillet and place them face down.
Leave the sprouts be until they are browned and have a good crust…this took me about 5-7 minutes.
Once they’re good and browned place the skillet in the oven and roast for 4-5 minutes. Take out the skillet and place back on the heat. Add the balsamic and toss – coating all of the sprouts.
Cook until there is no liquid left at the bottom of the pan and the balsamic has turned into a syrupy glaze. Serve immediately and enjoy.