Good afternoon and welcome to the Good
Plates Kitchen. Today we're making
Brussels sprouts with roasted garlic and
balsamic vinegar. And here we are, our
fresh Brussels sprouts. They're nice and
small, so they'll be really nice and
well as a Bruss can get. As sweet as
they can get, but they'll be very nice.
They won't be bitter or sour. Okay. A
little bit of salt, a whole clove of
garlic, balsamic vinegar, and oil.
Okay, they're all nice and beautiful.
There's the garlic.
And we're going to put them onto a
This is a quarter sheet pan, not a half
sheet pan. This is a quarter sheet pan,
which is just big enough for them. And
just stick them directly on there.
And
spread them out a little bit
so that they're all spread out nicely.
Okay. And we're going to cook them in
the oven at about 325°
F, 163 C.
Wow, look at those brussel sprouts.
Don't they look gorgeous when they're
nicely roasted? Okay, now we're going to
take these beautiful,
beautiful
Brussels sprouts and we're going to put
them in this pan.
See, because we oiled them, they fell
into the pan very easily.
There we go. There. They're in there.
Very nice. Very nice. Oops. This little
guy tried to escape. Okay, this is
actually a potato masher, but guess
what? It does a really good job because
it's relatively flat. And we're just
going to take these and smush them,
especially the garlic, cuz so the garlic
gets smooshed in there.
Okay,
very nice. Add some butter to this pan.
Mush it a little bit.
Let the butter melt.
Taste.
That is delicious. That is really good.
We're going to put a little bit of
balsamic vinegar on there. Not very
much.
Not that much.
Okay.
Make sure everything is in there.
There we go.
Mix it together.
And then we're going to heat this on the
stove so everything gets nice and warm.
And these are our lovely Brussels
sprouts with roasted garlic. Thanks for
joining me on the good plate. See you
next time. And remember,
always forward, always flavorful. Yum,
yum.