My Heart Belongs to Brussels
Here’s a recipe to kick off your weekend..I know I am going to ask Matt to make them for me (he’s the brussel sprout king!) I found this recipe at my fave food porn site Tastespotting. I find it a bit odd that amongst all the INCREDIBLY beautiful baked goods (most of them involving pumpkin, be still my heart!) I am most attracted to the brussel sprouts. I guess that’s what kicking sugar does to you.
If brussel sprouts turned you off as a kid, do me a favor and try them again. Roasted in the oven. Yum, Yum! Brussels have ridiculously high amounts of vitamin K and vitamin C, and lots of folate, fiber, potassium, etc. You get the point. Eat ’em! They’re at your farmer’s market now, so give it a try.
The original recipe can be found here at Once Upon a Chef.
Roasted Brussels Sprouts
1½ pounds brussels sprouts, halved (stem and ragged outer leaves removed)*
3 tablespoons extra virgin olive oil, divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1 teaspoon honey
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.
*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.