RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


See also:  Brussels Sprouts Cooking Tips ; Brussels Sprouts Article



Brussels sprouts must be cooked thoroughly, but not until they're mushy; they're best when the insides are tender but not soft. And they're ideal, I think, when the exterior is crisp. This combination of sauteing and roasting does the trick nicely, and these sprouts are good when very, very dark brown, almost burned.
Other vegetables you can use: red cabbage (I like it cut into wide ribbons) or wedges of radicchio.
Makes: 4 servings
Time: 45 minutes


    • 1 pound Brussels sprouts
    • 1/4 cup extra virgin olive oil
    • 5 cloves peeled garlic, or more to taste
    • Salt and freshly ground black pepper
    • 1 tablespoon balsamic vinegar


1. Preheat the oven to 450°F. 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 the garlic and sprinkle with salt and pepper.

2. 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.

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


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages

Free Food Magazine Subscriptions