Not to knock my mother’s culinary abilities, but she does an injustice to brussels sprouts. I went through life thinking I hated them, when in reality, I hate steamed brussels sprouts.
Those mushy, bland balls that smell like sweaty feet never appealed to me. But then the foodie world got ahold of brussels sprouts and started doing things to them that looked appetizing. Even to me.
The Renaissance Man likes brussels sprouts, so I knew that someone would eat them if I tried them out a different way. That proved unneccessary. These sprouts are flavorful and retain some of their texture. They went well paired with citrus marinated chicken, and I will definitely be making them again.
Now if only someone would find a way for me to like broccoli…
Balsamic Roasted Brussels Sprouts
- enough brussels sprouts to feed your family
- olive oil; enough to coat the sprouts
- balsamic vinegar; same amount as the olive oil
- salt and pepper to taste
Step 1: Wash the brussels sprouts and cut them in half, removing the stem and any bad outer leaves. Put them in a bowl and coat them with equal amounts of olive oil and balsamic vinegar. Add the salt and pepper and toss them well. Spread them out on a baking sheet in a single layer and bake them at 375 degrees for 15 minutes.
Step 2: Take them out of the oven and flip them over, then bake for an additional 15-20 minutes. When they’re done they should be tender and have some color.
Serve them hot with whatever you want!