Roasted Balsamic Brussel Sprouts

6 Mar

Hi gang!

It’s been awhile–sorry about that (I really am…I miss you guys). You know those weeks there’s so much going on that you can’t breathe? That was last week. Cereal for dinner every night kind of stuff. But it’s over and I’m inhaling and exhaling and cooking again.

I spent last weekend in Las Vegas with a group of friends–we’ve never done a big trip away and it was super fun. By the end, we called it our food tour. Phenomenal restaurants in Vegas–I ate food from Thomas Keller, Todd English, and (of course) Michel Richard, and a lot of local chefs who really have it going on behind the stove. One of the things we enjoyed was roasted brussel sprouts, and I have not been able to get them out of my head ever since. When I saw a bunch at the grocery store yesterday, I bought them, brought them home, rinsed them off, and stared them down until we came to an agreement: high heat and balsamic vinegar.

You can almost not go wrong roasting vegetables. Cooking them quickly at a high temperature caramelizes them and makes them sweet and crunchy; if you’ve only had steamed asparagus, you really should roast some (same method we’re about to share with the sprouts), because you won’t believe the difference in flavor. And roasting does beautiful things to brussel sprouts. These are like popcorn–I swiped a few off the pan every time I walked past it for the entire time they cooled down. Addictive. Sweet and crunchy with a hint of bitter inside. Delish.

I tossed mine (the ones I didn’t snarf down ahead of time, anyway) into a salad at lunchtime, but these make a fantastic side dish or snack–and I don’t snack on vegetables, so you know they’re good. I hope you’ll give them a shot, especially if you think you don’t like sprouts. They’re a game changer. You need:

1 bunch brussel sprouts (fresh; frozen will get soggy)

2 tbsp olive oil

1 tbsp balsamic vinegar

a sprinkle of salt or salt substitute

Preheat your oven to 425 degrees. Line a baking sheet with foil and spray it with olive oil.

Cut the stems off your sprouts, and then cut the sprouts in half lengthwise. In a bowl, toss them with the oil, vinegar, and salt. Lay them on the baking sheet in a single layer, pop them into the oven, and roast them for 35 minutes, turning them halfway through. Get addicted.

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3 Responses to “Roasted Balsamic Brussel Sprouts”

  1. Laura March 6, 2012 at 11:21 am #

    Really? Brussell sprouts like popcorn?? Okay, I will try it mom.

  2. kristen sayan March 6, 2012 at 11:41 am #

    I always hated brussel sprouts until about a year ago. I roast mine similarly, with lots of fresh thyme, red onion (which caramelizes…delish), and Wegmans basting oil. I advise all adults to give sprouts a second try. These aren’t you mom’s boiled-to-death sprouts!

  3. Gayle Haeffner March 7, 2012 at 6:32 am #

    This is a great recipe! I so love the bsprout. This recipe is a good way to showcase a under appreciated veggie!

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