Alternatively “Balsamic Baby Cabbages” if you happen to (1) have a picky boyfriend and (2) selfishly trick him into eating food he claims to hate because you like a challenge in the kitchen. I seriously sympathize with picky eaters (used to be one), but most often I think the food becomes an unfortunate scapegoat for unpleasant experiences when quality or preparation are the more likely culprits.
Brussels sprouts provide an pertinent example. These came from the Faucette Farms table at the Farmers’ Curb Market and looked especially fresh. Bitter and leafy, I don’t know how they could ever taste good boiled; however, roasting them is a dream. Plus, it take 10 minutes and 4 ingredients to make them awesome.
1) Preheat oven to 425 degrees.
2) Remove the dark “stem” on them bottom of the veg and slice your baby cabbages along the equator.
3) Toss with olive oil and balsamic vinegar* (enough to lightly coat, not to drown) sea salt & black pepper.
4) Lay them flat side down on a cookie sheet, and roast about 5 minutes per side.
Your work will yield a deliciously crisp veg, imbued with the rich flavor of cooked balsamic. We enjoyed with cauliflower mash and the last of this season’s slicing tomatoes. Picture was hurried because we were famished.
* A word on vinegar selection. I used a fantastic fancy new vinegar purchased from the Midtown Olive Press, which just opened at Friendly. They carry an 18 year aged balsamic that is outstanding and available for a paltry $10 per 7-oz. bottle. Worth it.