Roasted Balsamic Brussels Sprouts
October 25, 2020
Roasted Brussels sprouts are a staple at my Thanksgiving dinner. I like them just shy of burned to a crisp, and my husband prefers them on the softer side. With a two-stage cook in the Anova Precision oven, we both get our way. First, we steam the sprouts so they’re soft in the middle, then we season them and return them for a high-heat cook to crisp up the outside. The super-easy balsamic glaze is made on the stovetop and added to hot sprouts at the very end so the garlic doesn’t burn. Larger sprouts work better for this recipe, but any size will do. (And if your grocery store is anything like mine, you never know what you’re going to get.) These can be made a day or two ahead and re-warmed in the Anova Precision Oven before serving.