It’s kind of weird to be starting off the week with a post about Brussels sprouts. But then again, if you love Brussels sprouts as much as I do, maybe it’s not so weird.
When I was in California a few weeks ago (a recap post on that trip is coming soon), I fell in love with these tasty mini-cabbage-like-balls-of-goodness all over again. I actually ate them twice in the span of a few days. Since then, I’ve been looking for a reason to make them. Yesterday, a good friend of mine made them and shared a picture with me, and that sealed the deal. I HAD to make them.
Now, if you think you’re not a fan of Brussels spouts, I totally get it. Growing up, I wasn’t either. However, either my tastes changed or Brussels sprouts have come a long way in the past few years. If you haven’t tasted them in a while or made them yourself, you should really give them a try. Start with this recipe, and if you still don’t like them, then maybe they’re just not the veggie for you.
This particular recipe is so simple to make. In my opinion roasting these little guys in the oven is the best way to prepare them.
Simply roasted with olive oil, salt and pepper; they brown up so nicely, allowing the flavor to truly shine. Plus, the little leaves that fall off are probably my favorite. They turn brown and crispy; almost like Brussels sprout chips.
Still warm right out of the oven, a drizzle of balsamic glaze (a thickened balsamic vinegar) and some freshly grated Parmesan cheese are all these bite-sized balls of yumminess need.
Have I convinced you that Brussels sprouts are delicious and not so weird on a Monday?
I’ll take that as a yes. Check out the recipe below.
1 1/2 pounds Brussels sprouts, trimmed and halved
3 garlic cloves, minced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons balsamic vinegar glaze or syrup
1/4 cup freshly grated Parmesan cheese
Preheat your oven to 400 degrees F.
Place the prepared Brussels sprouts in a large bowl. Drizzle with olive oil. Add the garlic cloves, salt, and pepper. Stir with a spoon to mix. Evenly spread out the Brussels sprouts in a single layer on a sheet pan. Roast for 20-30 minutes, until tender and browned. Turn once during the roasting process.
Remove from the oven and drizzle with the balsamic vinegar and toss again. Plate, then garnish with Parmesan cheese.
Give this a try and let me know what you think. And while you’re at it, have a great week!