I’ve recently discovered that I do, in fact, like brussels sprouts. I just don’t like them the way most people make them, which is boiled to death and then not properly seasoned. A few months back I had some rather lovely sprouts made by a friend who literally just covered them and microwaved them, and I thought they were awesome! I was shocked, because since they are, after all, one of the most reviled foods around, I was not expecting to like them. But since I can’t ever in good conscience turn down anything before I’ve tried it, I took a bite, and then finished my plate. Good times! So since then, I have tried to keep a bag of frozen brussels sprouts on hand so I can cook them when I get the urge. Then last week happened.
I had been home sick for a couple of days, and during one of those days I happened to watch someone make roasted brussels sprouts with balsamic vinegar, and I was VERY intrigued.
So cue a few nights ago, when I needed a vegetable to go with our tacos. For the record? Balsamic roasted brussels sprouts are AMAZING.
1 bag frozen brussels sprouts
extra virgin olive oil
Bring some water to boil in a small saucepan. Preheat oven to 400 degrees.
When water boils, dump in the sprouts and cook for a few minutes (around 5 minutes, or as directed on package)
Toss into a baking pan with a few drizzles of oil and several splashes of vinegar. Shimmy and shake the pan a few times so that all the sprouts get nicely coated.
Roast for 10 to 15 minutes, until they are lightly caramelized and they smell so good you can’t resist them.
These are seriously awesome. The balsamic vinegar reduces so it’s super sweet and balances perfectly with the slight bitterness of the sprouts. I sprinkled a light pinch of kosher salt over them, and then between me and Darren we ate practically the entire pan.