A New Veggie Side!

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“Brussels Sprouts?  Are you kidding me?!” is what I would have said if you would have told me that I had roasted a new veggie in my kitchen!  I had never eaten them before that I can remember, but I’ve seen Ina Garten roast them, and as she is want to do, she made me think I’d like to try them!  Then recently while out for lunch with friends, I got to try their side of Brussels.  Yum!! They were delicious!

Being the Aldi’s fresh vegetable fan that I am, I went there hunting for the green delicacies.  Wow!  I found them super affordable for a bag.  I came home and searched on Pinterest for a recipe that sounded delicious.  Roasting in Olive oil at a high temp until the greens are caramelized, and then adding Balsamic Vinegar and honey pretty much sums it up.  I considered this recipe a success, and I’m sticking with it!  I found it on Once Upon a Chef‘s site.  Thank you, for sharing, Chef!  

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Be sure not to overcook them, I’ve read that this is key to the difference between delicious and really bad!  Take off the outer leaves that are tough.  Aside from that – I’d just say Give them a try! 

Roasted Brussels Sprouts with Balsamic and Honey

Ingredients

  • 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
  3. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.
  4. *If you have some brussels sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking.

As I understand it, they’re not usually available in the warmer months, so hop to it and grab some before the Sprout Season is gone!

Anyone else  love Brussels Sprouts?

With love from my country kitchen,

2 thoughts on “A New Veggie Side!”

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