Savory: Roasted Brussel Sprouts with Sherry Vinegar

I love the late autumn harvest goodies that show up in the markets. Squash, pumpkins, and asparagus are both beautiful and delicious.  But there is something exceptional about a whole brussel spout stalk.  We are talking about large scale farm stand drama.  Like some kind jingle bell vegetable fantasy, they beckon you to pick them up and shake.   A single stalk is festooned with 50 or more edible buds bearing green-purple leaves that resemble baby cabbages.

Bring them home, and throw the entire stalk into a vase with clean water; this helps them to keep fresh before using.  You will get a much longer shelf life from a stalk than loose sprouts you may find at the market.  To remove the buds, grasp each and twist gently.  They should come off fairly easily.  Wash, and then set aside until ready to cook. If you are using frozen, take them out of the freezer and let them rest on the counter for 5 - 10 minutes.  Do not microwave.

Based on Mark Bitman's classic recipe, this method is easy, fast, and flexible.  When they are in season, brussel sprouts are often very inexpensive; this stalk was a bargain at $3.99. Left to roast in a heavy pan (I like a cast-iron skillet), the leaves come out sweet, crispy, and caramelized.  Whole garlic cloves are used, yielding a more subtle and fragrant dish without a bite.  Sherry vinegar gets added as a finale, both brightening and heightening the flavors. I prefer sherry vinegar over balsamic, but any kind of acid will work here. I tend to be generous with seasoning but use your best judgment. 

You can change this up as per the holiday or international flavor of your choice.  When available, throw in roasted chestnuts and make it a doubly festive dish for the season.  Add some parmesan and red wine vinegar for an Italian flavor.  Swap cider vinegar or pomegranate molasses on Rosh Hashanah. 

I like to serve this with roast chicken; often I cook them in the same pan after the chicken has been removed, soaking up the fond and flavor.  This dish pairs well with bland or slightly savory dishes.  Can't use them all in one dish?  The smaller ones are sweeter, so cook those and save the rest for soup or slaw.  If you like going big, this dish is easily doubled using an entire sprout, looks impressive, and is an excellent side at a large dinner or party. Enjoy every bite.

Ingredients

• 25 individual brussel sprout buds (about 1 lb)
• 4 - 6 tablespoons of olive oil
• 6 cloves of garlic, whole and peeled
• salt and pepper to taste
• 1 tablespoon of sherry vinegar

Method

1. Heat the oven to 400 degrees Fahrenheit
2. Using a paring knife, slice the bottom off of each bud; discard the bottoms.  Then cut each bud in half. 
3. Place a large cast-iron skillet on the stove.  Heat for a few minutes and then add oil.  Place the buds in the pan, flat side down.  Add garlic, salt and pepper, and cook for 5 minutes until they start to look a little brown on the edges.  
4. Place pan in a pre-heated oven, and roast for 10- 20 minutes, shaking the pan every 5 minutes.
5. Remove from oven and taste.  Season with additional salt and pepper as necessary.  Add vinegar and serve.  

Serves 4 - 6