The Most Popular Thanksgiving Recipe on NYT Cooking

‘By far’

Melissa McCart
Published in
1 min readNov 24, 2020


A plate of roasted Brussels sprouts with garlic
Photo: @beckyblairh via Instagram

The other day we saw that the most popular Thanksgiving recipe over on NYT Cooking — “by far” apparently — is Bittman’s Brussels sprouts with garlic. And while that version starts with browning sprouts on the stove in a cast-iron pan, the one below, from the updated How To Cook Everything, is even easier.

Brussels Sprouts With Garlic

Serves: 4
Time: 45 minutes


  • 1 pint (about a pound) brussels sprouts, trimmed and halved
  • ¼ cup extra virgin olive oil
  • 5 cloves garlic, peeled
  • Salt and pepper to taste
  • 1 tablespoon balsamic vinegar


  1. For the crispiest sprouts, put the oiled baking sheet in the oven as it heats to 450°F. Add the garlic and Brussels sprouts.
  2. Roast, stirring the pan once or twice, until the sprouts are tender and browned, about 30 minutes.
  3. Drizzle with vinegar.

— Recipe from How to Cook Everything: Completely Revised Twentieth Anniversary Edition



Melissa McCart

Editor of Heated with Mark Bittman on Medium. Dog mom. Pho fan. Send me your pitches: