We’ve received a lot of feedback on the ‘Making Icky Things Yummy’ category of our recipes. We think that a huge part of becoming a good cook is to learn some of the best ways to prepare a large assortment of foods. Even in the short time this blog has been around, you may have noticed one of our favorite methods of preparing vegetables is roasting. It really is one of the best ways to accentuate the truest and deepest flavors of so many foods.
This is the first way I learned to like Brussels Sprouts. I never grew up eating them because my mom did not like them. Funny how that is…the cook is the one generally deciding the menu 😉 On a whim one day, I decided to make them and tried this method.
Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time 20-25 min
Brussels Sprouts (I usually plan for about 4 sprouts per person)
2-4 T Extra Virgin Olive Oil to coat
2-4 T Balsamic Vinegar
Salt and Pepper to taste
Preparing Balsamic Roasted Brussels Sprouts:
Preheat oven to 400 degrees. Wash sprouts, pull off any unsightly leaves and cut in half through the ‘core’. Sprinkle with salt, pepper, vinegar, and olive oil. Toss to coat.
Place on baking sheet and put in oven for about 20-25 minutes or until done. Serve and enjoy.
If the sprouts are a bit ‘limp’, you can always soak in ice water for a bit.
If the bitterness is what you don’t like about sprouts, you can add a sprinkle of brown sugar too.