They're round.
They look like little cabbages..
Yup, the brussels sprout. Every child's nightmare. Definitely mine, and I know I was not alone. Just the thought of a small cabbage brought horror to my eyes and made my taste buds cringe. Yet somehow, over the last 4-5 years, I have overcome my horror and fell in love with the little guys. Someone told me a while back that your taste buds change every 7 years just like you skin and hair. I don't know if that is actually true or not, but I have definitely noticed my taste buds have changed since I was 7 years old. ;) Now I love brussels sprouts, and we eat them pretty regularly in our house. I have a feeling that, while the brussels sprout can be a strong tasting veggie, it is often time the cooking of it that does it no justice. Therefore, my day's work today consists of sharing a very simple yet delicious way to cook brussels sprouts so that maybe you will actually enjoy them.
Roasted Brussels Sprouts
Brussels Sprouts, washed, stemmed (if needed), and halved
4 Tbs Olive Oil, divided
3 Tbs Balsamic (more or less to taste)
salt and pepper
Preheat oven to 375 degrees. Wash the brussels sprouts and remove outer leaves that may look dried out or browned. Make sure the stem of the sprout is cut close so that you don't have to eat the hard stem (or spit it out).
Cut each brussels sprout into 2 halves (so that the base of the stem is halved - if you cut it crosswise, the sprout will fall apart). Put 1-2 Tbs of olive oil into a frying pan or skillet and heat on med-high until oil is hot. Place the halves of the brussel sprouts cut-side down and allow them to brown.
Some of my brussels sprouts I like to get crispy and dark, while others just get a quick sear - I like to keep it varied. Do not worry about cooking the sprouts all the way through - they have yet to be roasted in the oven!
Once the brussels sprouts are seared or browned to your liking, place them on a (foil-lined!) baking sheet, sprinkle with the remaining olive oil and the salt and pepper, and place them in the oven. Let them roast, tossing them once or twice, for about 20 minutes, until they are softened and able to be pierced easily with a fork.
Once they are roasted, sprinkle the balsamic on them and toss. Put them back in the oven for another 5 minutes or so, so that they have time to marinate in the balsamic, which will reduce a bit as it heats. Remove from the oven, and add more balsamic to taste.
Serve as a side dish with pretty much anything. I served mine (this time) with a BBQ tofu sandwich and mashed potatoes.
Enjoi!
