Restaurant Style Brussel Sprouts

Ever wonder how restaurants get their brussel sprouts to be soft on the inside and crispy on the outside?  Well, this is how....

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• 2 pounds brussel sprouts

• 1/4 c flavored good olive oil 

• 1/4 c good balasamic vinegar

• 1 tsp garlic powder

• 1/2 tsp salt

Your oil and vinegar should be of excellent quality. A visit to your local (or online) olive oil store will pay vast dividends.  They carry all kinds of flavored oils and vinegars.  Mixing and matching will keep this dish interesting for years to come.

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Cut off hard stems from all sprouts.  Quarter large sprouts and half small sprouts to make them all about the same size. 

Mix cut sprouts, including fallen off leaves, and all ingredients in large bowl and mix to combine well.  The trick to getting soft on the inside and crispy on the outside is to marinade the sprouts for at least an hour, 2 or 3 hours is ideal.  Stir or shimmy shake often to recoat all the sprouts for even distribution.

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Once you're ready to cook them, set oven temperature to 425F.  The balsamic is sticky so it's best to use a silicon mat or nonstick cooking sheet.

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Check sprouts every 10 minutes and scrape up from pan and toss.  This will help to get even and thorough outside crispy bits.   

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All ovens are a little different.  Cook for 30-50 minutes, checking and scraping every 10 minutes or so. They are done when they have reached your desired level of tenderness and crispiness.