Balsamic Brussel Sprouts

As an adult I’ve re-discovered my love for brussel sprouts. As a kid there was no food that I despised more than brussel sprouts. Growing up, my parents would make the Green Giant frozen package sprouts with butter sauce for dinner. They were mushy, cabbage-y,  and soaked in some nasty sauce that tasted way over processed. I’m gagging just thinking about them. Nothing was appetizing about them. Both my sisters and I complained about them whenever we saw them being prepared for dinner. My parents would make us sit there until we finished our plates. I’m pretty sure I did throw up once or twice while trying to choke down the 1-2 on my plate. I bet if I tried to eat the Green Giant brand again today, I would feel the same way, but having them the right way is completely different experience. Even Phil will eat them, and he is very picky about any green vegetable. (ie: he doesn’t like most of them, actually he wouldn’t eat any green vegetable until about a year into our relationship, now hes a little more open to them.)

The right way to make brussel sprouts = roasting them. If you saute or boil them they remain full of water, and get soggy.

Here is an easy way to make brussel sprouts that everyone will enjoy.

 

Balsamic Glazed Roasted Brussel Sprouts

Preheat oven to 400 degrees F

Slide ends off of each brussel and discard. Slice remaining brussel into thin pieces and toss to break apart.

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Season with salt, pepper, and olive oil. Bake in oven preheated to 400 degrees for 35-40 minutes tossing occasionally.

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Once brussel sprouts are browned and crispy, remove from oven and add balsamic glaze to taste.

I prefer dense glazes that coat the entire leaf, but you could use thin balsamic vinegar as well!

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Season with salt and pepper to taste! VIOLA!

 

Balsamic Glazed Roasted Brussel Sprouts

Preheat oven to 400 degrees F. Bake for 35-40 min

  • 1-2 tbsp olive oil
  • sea salt
  • black pepper
  • 1 lb brussel sprouts
  • 2 tbsp balsamic glaze (or to taste)
  • optional toppings: Parmesan cheese, sliced almonds, or feta

 

Share some of your favorite ways to eat these greens in the comment section!

Xo,
Cat

 

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