I am currently obsessed with the brussels sprout. And to think as a kid I hated brussels sprouts and thought they smelled like farts. Actually they still smell like farts. But I digress. And I think it’s very cool when I can buy a brussels sprout tree. I feel all Top Chef, Julia Child culinary rock star-ish when I walk out of the grocery with a brussels sprout tree tucked under my arm. It’s not like it fits in a bag. And not only are they incredibly good, they’re incredibly good for you. Little, crispy nuggets of goodness. Here is yet another way to enjoy the much maligned brussels sprout. Enjoy!

Why is it called ‘brussels sprout’ and not brussel sprout? Inquiring minds want to know.

Ingredients

• 1 pint brussels sprouts (about a pound)
• 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
• 5 cloves garlic
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Method

• 1. Heat oven to 450 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high 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 oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about 1/2 hour.
• 3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.