If someone asked me if I liked brussels sprouts a week ago, I would surely wrinkle my nose and tell them no. However, upon further reflection I realized I have never actually tasted one. So, I set out to make some. Roasted, because everything tastes better that way. I am now happy to say, I like brussels sprouts!
After roasting they take on a nutty flavor and are tender on the inside with a crunch on the outside. So, if you think you don't like brussels sprouts, go out, get some and try this. You may be surprised, as I was, to find you like them!
ROASTED BRUSSELS SPROUTS
INGREDIENTS:
- extra virgin olive oil (EVOO)
- salt and pepper
- splash balsamic vinegar
- container of brussels sprouts or 1.5 lbs
DIRECTIONS:
Preheat oven to 400.
Peel outer layer off brussels sprouts and cut off bottom and half. Place in bowl and drizzle with evoo (couple tbsps), a heavy pinch of kosher salt, a grind of fresh pepper and a splash of balsamic vinegar. Toss to coat and pour onto a baking sheet. Place in preheated oven and bake 25-30 minutes, until brown and tender. Could also add some garlic to roasting process and/or sprinkle with parm cheese at the end.
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