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
- extra virgin olive oil (EVOO)
- salt and pepper
- splash balsamic vinegar
- container of brussels sprouts or 1.5 lbs
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.