Roasted Brussels Sprouts

 


Ingredients:

  • 1 1/2 pounds Brussels sprouts
  • 1/4 cup extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
Directions:
  1. Preheat oven to 425 F
  2. Line baking sheet with aluminum foil
  3. Halve, destem, and remove outer leaves of Brussels sprouts
  4. In a small bowl, mix together 1/4 cup extra virgin olive oil, 1 tsp salt, 1/2 tsp pepper, 1 tbsp balsamic vinegar and 1 tsp honey
  5. Pile Brussels sprouts on baking sheet, drizzle mix over them and use hands to toss until all the sprouts are coated
  6. Spread sprouts evenly over baking sheet and bake for 20 min
Yield: 1 and 1/2 pounds Brussels sprouts

Description:

I've always loved Brussels sprouts. My Oma likes to tell the story of when I first tried one and my eyes went wide with excitement. It's funny, because they're a classic example of a vegetable that parents have to force their kids eat. It's also funny because as a kid I hated asparagus but loved sprouts, and they have some similarities.

Apparently they used to be more bitter, but there's been an effort to get rid of this quality to make them more marketable. I've had them both more and less bitter and have loved them both ways.

I used to just boil them and eat them whole. They're delicious like this but it's probably the most boring way to prepare them. In recent years I've started experimenting with them, such as with this recipe, and it makes them even better!

Comments

Post a Comment

Popular posts from this blog

Fried Rice

Image
  Ingredients: 1 cup rice 2 cups water Veg oil 2 eggs 4 cloves (1 tbsp & 1 tsp) garlic Ginger to preference 1 onion 1 lb protein (chicken, pork, beef, tofu) Vegetable mix (suggestions: cabbage, carrots, broccoli/cauliflower, celery, snap/snow peas, mushrooms. Even premade frozen veg mix would work) Sauces (suggestions: any combination of teriyaki, hoisin, sriracha, sesame oil, sweet chili Thai, soy, honey garlic) Instructions: Heat oil at a low temp in wok/skillet/pan (I've got a wok, will use as default term from hereon out) Dice 1 onion, mince ginger and garlic. Keep separate from rest of vegetables Prepare vegetable mix if using fresh. Keep in separate bowl Dice protein if using cuts Prepare rice. I've got a rice cooker, so I put 1 cup rice and 2 cups water, set it to cook and let it go until it defaults to the warm setting. If using a pot, add the rice and water and cook at a low temperature until the rice has absorbed all the water. You can do this while cooking the ve...
Read more

Falafel

Image
  Ingredients: 1 3/4 cups dried chickpeas 1/4 cup olive oil 2 cloves garlic 1 small cooking onion 1 tbsp cumin 1/2 tsp cayenne pepper 1 cup flat leaf parsley 1 tsp salt 1/2 tsp pepper 1/2 tsp baking soda 1 tbsp lemon juice Equipment: Food processor Large bowl Baking sheet Oven Instructions: In a large bowl, soak 1 1/4 cups chickpeas with about 4 inches of water for 24 hours Preheat oven to 375 F Brush large, rimmed baking sheet with olive oil Coarsely chop 2 cloves garlic, 1 cooking onion, 1 cup flat leaf parsley In food processor, add soaked chickpeas, chopped garlic, onion, and parsley, 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp baking soda, 1 tbsp lemon juice Pulse until mix is chopped and mixed but not puree'd Form mixture in 1 1/2" patties and place onto baking sheet. Depending on how big your baking sheet is, you might have to do 2 batches. If you do a second, you might have to oil the pan again Brush tops of patties with olive oil Bake for...
Read more

Cream of Broccoli Soup

Image
  Ingredients: 3 cups milk 3 cups veg or chicken stock 1 onion 1 rib celery 1 carrot 2 potatoes 2 cups broccoli florettes, or 2 heads 1/4 cup cornstarch 1/4 cup water Salt and pepper to taste Directions: Chop 1 onion, 1 rib celery, 1 carrot, 2 potatoes, 2 heads broccoli Add 3 cups milk and 3 cups stock to sauce pan and set to medium-low for 20 min Put vegetables in saucepan and let simmer for another 20 min With an immersion blender, blend until vegetables are integrated with the broth In a separate bowl, whisk together 1/4 cup cornstarch and 1/4 cup water Add cornstarch slurry to soup, whisking until thickened Add salt and pepper to taste Let simmer for another 5 min, then take off heat Yield: About 4 bowls of soup Source: Partially derived from: https://www.youtube.com/watch?v=YMLws382Mpg&t=534s Description: This is a quick and easy cream of broccoli soup. Originally, I was hoping to make something similar to my broccoli cheddar entry, but with less cheese. I tried to re...
Read more