Thursday, March 21, 2013

Brussels Sprouts with Balsamic and Rosemary

I owe this superb recipe to my partner in crime, Mr. Jacob Mashak. The recipe style (slightly edited by yours truly) and photography courtesy of Mr. Mashak. These are very flavorful and work as a wonderful side dish. I recommend these even to those who do not like Brussels sprouts!

Begin with one good sized stock of Brussels sprouts. Trim and halve the sprouts (or, keep them whole if they are small).

Mix together: a good pinch of good salt, several turns of the gains-of-paradise grinder (the one with the small, brown seeds, not the black peppercorns), a healthy pinch of salt, a bit of savory and a palm of rosemary, ground through the fingers.

Pour a little bit of olive oil in the glass bowl, then add your sprouts and spices. Stir well, then add some apple cider vinegar and balsamic, and stir again. Let sit for a while, stirring occasionally. Place face up on baking sheet, and drizzle some the remaining liquid onto them.

Broil (low) for 45-50 minutes (chips take FAR less time, watch them like a hawk), re-drizzling them about 2 more times.


  1. What a great idea to use balsamic and rosemary, i usually just use olive oil and salt. NExt time im definitely trying your recipe! Julia

  2. Thanks Julia! They're soo flavorful prepared this way! What a lovely website, by the way. : )