1 T. olive oil
\n1 onion, julienned
\n3 cloves garlic, chopped
\n1 lb. Brussels sprouts
\n2 tsp. chopped fresh thyme
\n1 tsp. freshly cracked black pepper
\n2 T. sherry vinegar
\nSalt<\/p>\n
Preheat the oven to 350\u00b0. Score the bottoms of the sprouts with an X. Heat the olive oil in a large ovenproof saut\u00e9 pan over high heat until smoking hot. Add the onion and garlic and saut\u00e9 for 1 to 2 minutes, or until fragrant. Add the Brussels sprouts and toss to mix well. Place the pan in the oven and roast the vegetables for about 10 minutes. Remove the pan from the oven, add the thyme, pepper, and sherry vinegar and return the pan to the oven. Cook until tender, about 5 more minutes. Remove from the oven and season to taste with salt. Place on a serving platter and serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. olive oil 1 onion, julienned 3 cloves garlic, chopped 1 lb. Brussels sprouts 2 tsp. chopped fresh thyme 1 tsp. freshly cracked black pepper 2 T. sherry vinegar Salt Preheat the oven to 350\u00b0. Score the bottoms of the sprouts with an X. Heat the olive oil in a large ovenproof saut\u00e9 pan over high heat until smoking hot. Add the onion and garlic and saut\u00e9 for 1 to 2 minutes, or until fragrant. Add the Brussels sprouts…<\/p>\n