Admittedly, I have always been a fan brussel sprouts. I know they don’t top the list of many people’s favorite vegetable; but for me, they have always been enjoyable. Most of the time when people say they don’t like a veggie they have only had it cooked one way, and it probably wasn’t a good way. Brussel sprouts are the perfect example of this; they are remembered as soggy, bland and pungently cabbage-like. Well hold the phone, let me share the brussel sprouts I know and love. Fresh brussel sprouts, roasted to perfection with a sweet balsamic reduction and crisp olive oil leaves bring a whole new dimension to these often misunderstood veggies. Fall is the perfect season to enjoy brussel sprouts. For a unique and lovely addition to your Thanksgiving table, try serving the roasted sprouts alongside butternut squash with roasted garlic. It will be a healthy, unexpected side dish that will keep your veggie lovers coming back to for more! Here are the super simple steps… Choose fresh, green and tight brussel sprouts. Base your amount on your crowd size. I love to make plenty so there’s leftovers! Keep in mind you will cut the sprouts in at least half, if not quarter size, and they will loose some of their size as the cook. (*My pictures reflect about 25 brussel spouts, and, mixed with squash, they fed my family of 3 one dinner meal and 2 lunch left over portions.) Wash the brussel sprouts and drain dry. Trim off the stem end and slice in half. If your brussel sprouts are larger, you will want to quarter. Since you are roasting, try to keep pieces relatively equal in size. You will want them to be easy to eat without additional cutting. Place the cut brussel sprouts on a baking tray, evenly spread out. Don’t worry if some of the leaves have come loose. They will become dark crispy chips as they roast…YUM! Drizzle olive oil and about 2 TBS of balsamic vinegar over the sprouts and season with salt and pepper – gently toss with your hands until all are evenly coated. Bake in a pre-heated oven at 425° for around 30 minutes, stirring and flipping about half way through. The loose leaves will become dark brown and crispy, which is fine (and good), but the brussel sprouts will be finished cooking when the chunks are soft and easily able to cut or chew through. Serve warm and enjoy!
PS…The leftovers are amazing the next day!