Brussels Sprouts with Balsamic and Garlic
I love this recipe for Brussels Sprouts! They are crisp around the edge and tender in the middle. I added the toasted hazelnuts and raisins to this already amazing recipe, and it really upped the level of yumness, if you will, in the dish. They’re super addictive and make a great side dish for any meal or holiday!
Recipe Adapted by Tierney Larson from NYTimes Cooking Mark Bittman
Servings: 4
Ingredients:
1/4 cup of raisins
1 tbl Balsamic Vinegar
1/4 cup of hazelnuts
4-6 tbl of olive oil, enough to coat the bottom of the pan
Kosher Salt and Black Pepper
1 lb Brussles Sprouts, trimmed, bruised outer layers removed, and halved vertically.
4 cloves of garlic, peeled
Grated or shaved Parmesan Cheese to taste (optional)
Ok so..
Preheat your oven to 350F. Place the raisins and balsamic in a small bowl and toss them to coat. Let soak while you prepare the rest. Place the hazelnuts on a small sheet pan and toast in the oven for 8-10 minutes, giving the pan a shake halfway though. Remove from the oven when fragrant and a slightly darker shade of brown and immediately cover with a kitchen towel and set aside. Raise the oven temperature to 400F.
Heat a cast iron skillet over medium-high heat, when hot, add the olive oil and heat until shimmering and tiny wisps of smoke just start coming up. Place the Brussels sprouts into a bowl and gently toss with a splash of olive oil, kosher salt and black pepper, then place them halved side down, that’s important, into the hot pan. Tongs are your friend, or you can place them all on a cutting board halved side down and shake them carefully into the pan. Add the garlic cloves and leave undisturbed for about 5 minutes until just starting to brown. You can move your pan around if some are getting brown quicker than others.
Place the pan into the oven and roast until very brown underneath, and tender, about 10 minutes. Give the pan a shake halfway through. Meanwhile, rub the hazelnuts around with the kitchen towel to remove any loose skin and then give a rough chop. Remove the Brussels Sprouts from the oven and place into a bowl. Toss with the balsamic soaked raisins along with the vinegar, and the hazelnuts and pour onto a serving platter immediately. Top with grated parmesan if you wish!
