Sweet Potatoes with Apple Butter

4 pounds sweet potatoes
6 tablespoons unsalted butter, at room temperature
1/2 cup apple butter
Salt

Preheat the oven to 350°. Pierce the sweet potatoes all over with a fork and place on a large rimmed baking sheet. Bake for 1 1/2 hours, or until very tender.

Peel the sweet potatoes and transfer to a large bowl. Mash with a potato masher until creamy, then mash in the butter and apple butter. Season with salt and serve.

Maple-Roasted Brussels Sprouts

1/4 cup canola oil
2 1/4 pounds baby brussels sprouts or regular brussels sprouts halved lengthwise
Salt and freshly ground pepper
1 stick (4 ounces) unsalted butter, cut into tablespoons and softened
2 tablespoons light brown sugar
1/4 cup Grade A pure maple syrup
1 1/2 tablespoons cider vinegar
1 cup vacuum-packed roasted chestnuts, coarsely chopped (6 ounces)
1 tablespoon walnut oil

Heat the canola oil in a very large skillet until shimmering. Add the brussels sprouts and season with salt and pepper, then cook over high heat without stirring until they are browned, about 2 minutes. Add the unsalted butter and brown sugar and cook over moderately high heat, stirring occasionally, until the brown sugar is melted. Add the maple syrup and cook, stirring occasionally, until the brussels sprouts are just crisp-tender, about 7 minutes. Stir in the cider vinegar. Add the chestnuts and walnut oil and cook until hot.

Using a slotted spoon, transfer the brussels sprouts and chestnuts to a bowl. Boil the cooking liquid over high heat until thickened slightly, about 2 minutes. Pour the sauce over the brussels sprouts and serve.

Roast Beef with Root Vegetable Salad

1 pound sweet potatoes, scrubbed and cut into 1-inch pieces
1 pound parsnips, peeled and cut into 3/4-inch pieces
1 pound celery root, peeled and cut into 3/4-inch pieces
1 pound golden beets, peeled and cut into 3/4-inch pieces
4 large unpeeled garlic cloves
1/4 cup extra-virgin olive oil
Salt
One 1 1/2-pound eye of round beef roast, trimmed of visible fat
Freshly ground black pepper
2 tablespoons balsamic vinegar
1 1/2 teaspoons brined green peppercorns, chopped, plus 1 tablespoon of brine
1 teaspoon honey
4 cups baby arugula (about 3 ounces)

Preheat the oven to 425° and line a large, rimmed baking sheet with parchment paper. In a large bowl, toss the potatoes, parsnips, celery root, beets and garlic cloves with 3 tablespoons of the oil and season with salt. Spread the vegetables on the baking sheet and roast on the bottom rack of the oven for about 1 hour, stirring occasionally, until browned and very tender. Let cool slightly.

Meanwhile, in a medium ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the roast with salt. Add it to the skillet and cook over moderately high heat, turning, until browned all over, about 5 minutes. Transfer the roast to a plate and pour off the fat in the skillet. Add 2 tablespoons of water to the skillet and cook, scraping up the browned bits on the bottom of the pan. Pour the pan juices into the large bowl.

Return the meat to the skillet and roast in the oven for 25 minutes, until an instant-read thermometer inserted in the thickest part registers 115° for medium-rare meat. Transfer the roast to a board; season with black pepper.

Squeeze the roasted garlic cloves from their skins into the meat juices in the bowl and mash with a fork. Whisk in the vinegar, peppercorns, brine and honey. Add the roasted vegetables to the bowl and toss with the dressing. Add the arugula and toss again.

Carve the roast into thin slices and serve warm or at room temperature with the salad.

Braised Rabbit with Mustard and Fennel

1/2 cup Dijon mustard
2 tablespoons yellow mustard seeds
One 3-pound rabbit—cut into 2 whole legs, 2 front quarters and 1 whole loin all on the bone
Salt and freshly ground pepper
2 tablespoons canola oil
1 medium onion, cut into 1/2-inch dice
1 fennel bulb, cut into 1/2-inch dice
2 thyme sprigs
1 rosemary sprig
4 sage leaves
1/4 cup dry white wine
2 cups rabbit or chicken stock or low-sodium broth
Soft polenta, for serving

In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper. Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.

In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper. Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.

Preheat the oven to 325. In a large nonstick skillet, heat the oil. Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side; turn the pieces carefully to keep as much mustard crust on the rabbit as possible. Transfer the rabbit to a plate.

Add the onion, fennel, thyme, rosemary and sage to the skillet. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, scraping up the browned bits from the bottom of the pan. Add the stock and bring to a boil. Nestle the rabbit pieces in the vegetables.

Cover the skillet and braise the rabbit in the upper third of the oven for about 50 minutes, until is tender. Uncover and braise for 10 minutes longer, until the rabbit pieces are glazed.

Transfer the rabbit to a plate. Discard the herbs. Boil the sauce over high heat until the liquid is reduced by two-thirds, about 5 minutes. Season with salt and pepper and return the rabbit pieces to the sauce to heat through. Serve in shallow bowls over polenta.

Maple-Ginger Roasted Vegetables with Pecans

1 1/2 cups pecans
4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
1 pound brussels sprouts, halved
1/2 cup extra-virgin olive oil
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh ginger
1/3 cup pure maple syrup

Preheat the oven to 425. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.

In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.

MAKE AHEAD
The roasted vegetables can be kept at room temperature for up to two hours before serving.

Pan-Seared Butternut Squash

2 tablespoons vegetable or canola oil
5 fresh sage leaves, sliced into a very thin chiffonade
Leaves of 4 fresh thyme sprigs
1 medium (2 pound) butternut squash, peeled and cut into uniform 3/4-inch cubes, about 5 cups worth (if buying pre-cut squash, you’ll need about 1 1/4 pounds)
1 teaspoon pomegranate molasses (See Recipe Note)
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly ground black pepper
Handful of Parmigiano-Reggiano cheese shavings, to serve

Heat the vegetable oil in a 12-inch cast iron pan, or a large sauté pan or skillet, over medium-high heat. When the oil is hot, add the thyme and sage and fry them for 30 seconds. Add the squash, immediately toss to coat with the oil, and spread the squash out into as much of a single layer as possible. Cook for 5 minutes, stirring once or twice.

Lower the heat to medium and continue cooking for another 10 minutes or longer, stirring occasionally, until the sides of the cubes vary from light to dark brown and the squash is tender all the way through when poked with a fork. Pay attention to the heat under the pan, taking care not to burn the outsides before the middles are soft, but don’t fear failure if a few of the cubes darken to near black here and there. As the squash cooks, stir and scrape often with a wooden spoon or heatproof spatula that can do the work of getting the tasty bits up off the bottom of the pan without scraping it silly.

While the squash cooks, briskly whisk together the molasses, balsamic and olive oil and set it aside.

As soon as squash is tender throughout, sprinkle with salt and pepper, adding more to taste. Transfer the butternut to a platter and drizzle with the balsamic vinaigrette. Scatter the shards of cheese over top and serve immediately.

Leftovers, if any, can be stored in an airtight container for up to 3 days and reheated in a hot pan until warm. They are also excellent in an arugula salad with red onions and more of the same balsamic dressing.

Smoky Spiced Pecan Roasted Sweet Potatoes

3 pounds (1.4kg) sweet potatoes, peeled and cut into 1/2-inch chunks
5 tablespoons (75ml) vegetable or canola oil
Kosher salt and freshly ground black pepper
1/2 teaspoon (2g) ground cumin
1/2 teaspoon (2g) ground coriander seed
1/2 teaspoon (2g) chipotle powder
1 cup crushed pecans (6 ounces; 170g)
1 tablespoon (15g) light brown sugar
1 teaspoon minced sage leaves (about 5 leaves)

Place sweet potatoes in a large saucepan and cover with cold water. Heat water to 160°F (70°C) as registered on an instant-read thermometer. Cover and set aside for 1 hour.

Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400°F (200°C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons (45ml) oil and season to taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom sides are browned, about 30 minutes. Carefully flip potatoes with a thin spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer.

Meanwhile, in a small skillet, combine remaining 2 tablespoons (30ml) oil with cumin, coriander, and chipotle powder and cook over medium-high heat, stirring and swirling, until spices are fragrant and toasty, 1 minute. Add pecans and toss to coat with spiced oil. Continue cooking until pecans are lightly toasted, 1 minute. Sprinkle brown sugar on top and stir until well combined and melted, about 1 minute. Season with salt.

In a large mixing bowl, combine potatoes, spiced pecans and their oil, and minced sage and toss to combine. Serve right away, or set aside until ready to serve and reheat before serving.

Miso Scallion Roasted Sweet Potatoes

3 pounds (1.4kg) sweet potatoes, peeled and cut into 1/2-inch chunks
4 tablespoons (60ml) vegetable or canola oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons (30ml) miso (we used white miso during testing, but you can use any type)
1 tablespoon (15ml) mirin
1/2 tablespoon (8g) sugar
2 tablespoons (30ml) water
2 scallions, white and light-green parts only, thinly sliced
Shichimi togarashi, for garnish (optional; see note above)

Place sweet potatoes in a large saucepan and cover with cold water. Heat water to 160°F (70°C) as registered on an instant-read thermometer. Cover and set aside for 1 hour.

Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400°F (200°C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons (45ml) oil and season to taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom sides are browned, about 30 minutes. Carefully flip potatoes with a thin spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer. Keep potatoes warm.

When ready to serve, in a large mixing bowl, whisk together miso, mirin, sugar, water, and remaining 1 tablespoon (15ml) oil until smooth. Add potatoes and gently toss to coat. Fold in scallions and transfer to a serving bowl. Sprinkle with shichimi togarashi, if using, and serve.

Burmese Cabbage Salad

Generous 1/2 cup thinly sliced shallots
1 red or green cayenne chile, seeded and minced, to taste, or substitute a milder chile such as a jalapeño or a Hungarian wax pepper
About 1 tablespoon fish sauce, or 1 teaspoon salt, or to taste
2 tablespoons fresh lime juice
About 2 cups grated or very thinly sliced Savoy, green, or Napa cabbage

Combine the shallots, chile, fish sauce or salt, and lime juice in a medium bowl and toss. Set aside for 10 minutes to half an hour.

Add the shredded cabbage and toss well. Taste for seasoning, and sprinkle on more fish sauce or salt if you wish.”

Nyoom Kroit T’Long (Cambodian Pomelo Salad)

3 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
1 tablespoon palm sugar, or substitute brown sugar
1 pomelo or large grapefruit (approximately 1¼ pounds)
2 tablespoons Dry-Roasted Grated Coconut (page 308)
2 tablespoons Dry-Roasted Peanuts (page 308), coarsely chopped
1 tablespoon chopped shallots
1 cup mint leaves, chopped
2 to 3 bird chiles, finely chopped
Bibb lettuce leaves, washed and dried, for garnish

In a small bowl, mix together the fish sauce, lime juice, and sugar, stirring vigorously to dissolve the sugar completely. Set aside.

Peel the pomelo or grapefruit and separate into segments. Cut off the inside “seam” of each segment and then run your thumb between the membrane and the fruit to free it. Place the fruit in a bowl.

When ready to serve, pour off any juice that has accumulated at the bottom of the bowl; reserve for another purpose. Add the roasted coconut and peanuts, the shallots, mint, and chiles to the fruit and mix well. Pour the lime dressing over and mix well. Taste and adjust the balance of salt, sour, sweet (fish sauce, lime juice, and sugar) if you wish, then serve immediately on a bed of lettuce.

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Sweet Potato Flans

The Flan

1 cup mashed sweet potato
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/4 cup maple syrup
4 eggs
1 cup buttermilk (or yogurt)
2 teaspoons vanilla extract
Sea salt

Caramel Pecans and Maple Yogurt

1 teaspoon butter
1/2 cup pecans, broken or whole
1 teaspoon sugar
Sea salt
1 cup yogurt
1 tablespoon maple syrup

Heat the oven to 325 F.

In a blender, combine the sweet potato, spices, maple syrup, eggs, buttermilk, vanilla, and 1/4 teaspoon salt and purée until smooth.

Divide the purée among six custard dishes. Put the custard dishes in a large baking pan and pour hot water into the pan until it reaches at least an inch up the sides of the dishes.

Bake in the center of the oven for 45 minutes. The flans should be set and barely quiver when shaken. Let cool.

While the flan is cooling, melt the butter in a small pan over low heat. Then add the pecans, sprinkle with sugar, and turn to coat evenly. Cook, stirring frequently, until the sugar coats and caramelizes the nuts.

Remove to a plate and sprinkle with salt. Chop as finely or coarsely as you want.

In a small bowl, combine the maple syrup and the yogurt. Taste, and add more maple syrup if you want.

Serve the flan topped with a spoonful of maple yogurt, garnished with chopped caramel pecans.

Sticky Toffee Pudding

Makes 6–8 servings

1 1/2 cup dark muscovado sugar, packed
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 tesspoon salt
1/2 cup whole milk
1 egg
1 teaspoon vanilla extract
6 tablespoon + 1 teaspoon unsalted butter
1 1/3 cup (about 14) Medjool dates, chopped

+ heavy cream, for serving

Heat the oven to 375°F.

Put 1/2 cup of sugar and the flour, baking powder, and salt in a bowl, using your fingers to get any lumps out of the sugar.

Melt 4 tablespoons of the butter (I melt mine in the microwave). In a large bowl, combine the melted butter, milk, egg, and vanilla extract.

Stir the liquid into the flour and sugar with a wooden spoon or a spatula, and mix until smooth. Stir in the dates. Tip the mix into a buttered 1 1/2-quart dish, and place on a sheet tray with a lip to catch any sticky toffee that bubbles over.

Dot the top with the remaining butter and sprinkle with the remaining sugar. Pour 2 cups plus 2 tablespoons of boiling water over the whole thing. Bake for 45 minutes, and watch it bubble.

Serve hot with loads of cream.

Cheddar Shortbreads

8 tablespoons (1 stick) cold butter, plus more for greasing the pan
2 cups grated cheddar cheese
1 1/2 cups all-purpose flour
1 egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon cayenne

Heat the oven to 400F. Cut the stick of butter into chunks. Grease a baking sheet with more butter. Put all the ingredients in a food processor and pulse several times; as soon as the mixture resembles coarse meal, stop. Turn the dough onto a sheet of plastic, wrap it, and press it gently into a ball. Refrigerate the dough for at least 20 minutes or up to several hours.

Pinch off heaping tablespoon-sized pieces of the dough and roll them into 1-inch balls with your hands. Put the balls on the prepared pan, leaving 2 inches between them. Press down on each ball with your fingers to flatten it to 3/4 inch thick. If there is dough left over when the sheet is filled, wait and cook a second batch.

Bake for 10 to 12 minutes, until the shortbreads are puffed and golden brown. When they’re cool enough to handle, transfer them to a wire rack and bake the remaining dough. Serve right away or store covered at room temperature for up to 1 day.

Coddled Eggs with Wine

4 eggs
1 garlic clove (minced finely)
3 small shallots (chopped very finely)
1 cup red Bordeaux wine
2 tbsp unsalted butter
1/2 tsp granulated sugar
1/2 garlic glove (for rubbing)
Salt & black pepper for seasoning

Preheat oven to 400 F

For the sauce:
In a saucepan, melt the butter, add minced garlic and shallots, fry for 3-4 minutes, until slightly golden and soft. Add the wine, 1/2 tsp sugar and leave to reduce by half on a medium to low heat (this should take approx. 6-8 minutes).

To make:
Rub the inside of the ramekin/ cocotte/ oven-proof pot with the garlic clove and crack the eggs into the recipient. Pour piping hot Bordelaise sauce onto the eggs, season with salt and pepper, and place in oven for 5-7 minutes, until the eggs are poached (you want your eggs slightly runny).

Serve with grilled bread.

Pierre Hermes’ Olive Oil Sables

1 large hard-boiled egg, white discarded or reserved for other uses
2 1/4 cups all-purpose flour
6 tablespoons potato starch
15 tablespoons (1 stick plus 7 tablespoons) unsalted butter, at room temperature
1/3 cup olive oil (a fruity oil is best)
1 cup confectioners’ sugar, sifted
2 1/2 ounces (about 1/2 cup) pitted black olives, preferably oil-cured, chopped

Grate the hard-boiled egg onto a piece of wax paper. Put the flour and potato starch in a strainer set over a large bowl and sift into the bowl; whisk to thoroughly blend.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until it’s soft and creamy. Beat in the olive oil, followed by the grated yolk. Blend in the confectioners’ sugar, reduce the speed to low and add the dry ingredients. Mix until the dough just comes together—there’s no reason to beat this dough, and you shouldn’t—then stir in the chopped olives. You’ll have a soft, pliable dough. (If you prefer, you can make the dough by hand, using a rubber spatula to blend the butter, oil, yolk and sugar and to fold in the dry ingredients and olives.)

Turn the dough out onto a work surface, divide it into thirds, and shape each piece into a log about 1 1/2 inches in diameter. Wrap the dough in plastic and chill for several hours or, better yet, overnight. If you’re in a hurry, you can freeze the logs for an hour or so.

When you’re ready to bake the sablés, center a rack in the oven and preheat the oven to 325°F. Line a baking sheet with a silicone baking mat or parchment paper.

Working with 1 log at a time, slice the cookies 1/4 inch thick and arrange them on the baking sheet—you want to bake these one sheet at a time.

Bake the sablés for 15 to 18 minutes, rotating the baking sheet at the midway mark, or until the cookies are firm, but not colored. They may turn golden around the edges, but you don’t want them to brown. Transfer the cookies to a rack to cool, and repeat with the remaining logs of dough, making sure to use a cool baking sheet each time.

Makes about 60 cookies.

Cider-Roasted Root Vegetables

4 medium golden beets, peeled, thickly sliced
4 medium carrots, peeled, sliced lengthwise into 2-inch long pieces
3 medium garnet yams, sliced lengthwise into 2-inch long pieces
4 medium parsnips, peeled, sliced lengthwise into 2-inch long pieces, any tough woody core removed
1 large red onion, thickly sliced
1/2 cup cider vinegar
1/2 cup olive oil
3 Tbsp dark brown sugar
1/4 teaspoon kosher salt
Freshly grated black pepper to taste
3/4 teaspoon thyme, dry or fresh

Preheat the oven to 450°F. In a large bowl (enough room for all the vegetables) mix togther the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables to the bowl and toss to combine.

Line two large roasting pans or sturdy rimmed baking sheets with aluminum foil. Spread the root vegetables out over the pans in a single layer, with some space in between so that the vegetables don’t crowd each other too much and the hot oven air can circulate around the vegetables. (You’ll get better browning that way.) Pour the remaining vinaigrette over the root vegetables in the pans.

Place vegetables in the oven and roast for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half-way through the cooking. Cook until the vegetables are well browned and caramelized around the edges.

Remove from oven and gently loosen the root vegetables from the foil with a wooden spoon. Sprinkle with thyme. Add more salt and pepper to taste.

Scalloped Potatoes with Caramelized Onions and Gruyere

2 Tbsp olive oil
4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
6 medium Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon white pepper (or black pepper if that is what you have)
1 teaspoon of butter to butter the gratin or casserole dish
1 teaspoon finely minced fresh rosemary

Heat olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.

Preheat oven to 400°F (205°C). In a large bowl put the sliced potatoes and gently toss with 1 Tbsp of olive oil, 1/2 cup grated Gruyere cheese, 1/2 cup of grated Parmesan, salt, and white pepper.

Butter a large gratin dish or 9×13 casserole lightly and line with the caramelized onions in an even layer at the bottom of the dish. Arrange the sliced potatoes (including the grated cheeses) in a pattern over the onions. Pour stock over the potatoes. Sprinkle with remaining cheese.

Cover with aluminum foil and bake at 400°F (205°C) for 50 minutes (or until fork tender). Remove aluminum foil. Broil for 5 minutes, uncovered, until lightly browned.
Sprinkle with minced rosemary to serve.

Roasted Baby Turnips

2 bunches baby turnips, peeled and chopped into quarters
2 tablespoons olive oil
Pinch of salt, to taste

Dijon-Shallot Vinaigrette:
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
1 shallot, finely minced
Pinch of salt, to taste
1 tablespoon tarragon, chiffonade

Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior. While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots. Note: These are best served at room temperature.

Miso-Maple Roasted Root Vegetables

2 pounds root vegetables, cut in roughly 1/2-inch pieces
2 tablespoons miso paste (see above)
2 tablespoons maple syrup (or honey, if you prefer)
2 tablespoons rice vinegar
1 tablespoon soy sauce
2 tablespoons canola or grapeseed oil

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or just oil it).

Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil. Toss the sauce with the cut-up root vegetables, coating them well.

Transfer to the baking sheet and roast, turning periodically, for 30 to 40 minutes, or until they are soft (but not mushy) and caramelized. Eat as soon as possible.

Roasted Brussels Sprouts with Shallots and Balsamic Vinegar

3 pounds brussels sprouts, bottoms trimmed, outer leaves removed, split in half
8 medium shallots, sliced thinly
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Adjust oven racks to upper and lower middle positions and place a heavy rimmed baking sheet on each. Preheat oven to 500°F.

Toss sprouts, shallots, olive oil, and salt and pepper to taste in a large bowl and toss to combine. When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer. Return pans to oven. Roast until brussels sprouts are deeply charred and fully tender, about 20 minutes total, tossing sprouts and rotating and swapping pans top to bottom half way through cooking.

Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat. Season to taste with more salt and pepper if desired and serve.