Wednesday, December 5, 2012

Balsamic Roasted Brussels Sprouts

By Paul Briand

The challenge of cooking Brussels sprouts is to prepare them in such a way that they don’t taste like Brussels sprouts.

I have not been a big fan of these miniature cabbage look-alikes, despite their abundance of vitamin A, vitamin C, folic acid and dietary fiber. I just don’t think they taste very good, given the old school tendency of boil-and-serve.

So my son David had me try his recipe, which endeavors to transform the taste of the sprouts with the sour/sweet interplay of balsamic vinegar and honey. It was, indeed, a transformative experience.

David eyeballs a lot of his proportions, so we tried to approximate measures here as best we could. This recipe serves two.

10 ounces of Brussels sprouts
1 tablespoon olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
Salt and pepper

1. Pre-heat the oven to 400 degrees;
2.Prepare a baking dish with a coating of olive oil;
3. Trim the nubs of the sprouts and cut each sprout in half lengthwise;
4. Arrange sprouts cut side down in baking dish;
5. Splash vinegar over the sprouts, making sure each sprout gets a splash;
6. Drizzle honey over each of the sprouts;
7. Add salt and pepper to taste;
8. Bake for 30 minutes or until the bottoms have browned and the tops have caramelized.

Click here for recipe card.

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