Balsamic Roasted Brussel Sprouts

brussel-sproutsLet’s talk about Brussel Sprouts. I know. Don’t turn up your nose. If you cook them right, they really aren’t bitter. We don’t want to eat them raw. We don’t want to boil them. But I’ve got to tell you, I’ve made true Brussel Sprout haters into Brussel Sprout lovers with this recipe. And there are a whole lot of good reason to eat Brussel Sprouts. I’m not going to go into detail in this blog, but you can click here for a rundown. Depending upon where you buy these, they come two ways. Either they are sold individually (sometimes prepackaged) or what I like to call “on the vine.” Doesn’t matter which way you buy them.

Roasting vegetables is one of my favorite things. Generally speaking, I like them quite brown when they come out of the oven. Sometimes when I take these out of the oven, they are crunchy (which I like). But really, you get to decide when to take them out. All that really matters is that they are soft (you can tell by checking with a fork) and browned to the degree you want them to be browned. This is where you apply that “think outside the recipe” thing.

Ingredients

1-1/2 lbs Brussel Sprouts

3 tbsp olive oil

1/2 tsp sea salt

1 tsp rainbow pepper

2 tbsp minced garlic

2 tbsp Tuscan Seasoning (I use McCormick’s; great stuff)

4 tbsp balsamic vinegar

Balsamic Vinegar Drizzle (you can make a reduction by yourself, or you can buy it ready to go)

Directions

Preheat oven to 375 degrees.

Trim off the bottom of the sprout, remove the outer layers and cut in half. Be aware that sometimes a few leaves fall off. Don’t toss them if you’re a lover of crunch. I throw them in the pan.

Toss the sprouts with the olive oil, Balsamic vinegar, minced garlic, salt, rainbow pepper and Tuscan seasoning. Place them in a roasting pan.

Roast at 375 degrees for about 35-40 minutes.

Remove from oven, place on serving dish, and drizzle with Balsamic Vinegar Drizzle.*

Add-Ins: These are delicious just as is, but I’ve got to tell you about bacon. Every once in a while, I like to  cook about five slabs of apple cider cured bacon (Carando makes a good one) nice and crispy, then break them up. (A nice alternative is chopped Pancetta, which is Italian bacon). Before serving, toss the sprouts with the bacon, then apply the drizzle. Wow! Another great add-in just before serving is a half cup of parmesan. Can’t go wrong. Hell, use both the bacon and the parmesan.

*You can make your own drizzle by dumping a bottle of Balsamic Vinegar in a heavy bottom pot. The only other thing you need is a stirring implement and plenty of time. You don’t want to simmer the vinegar. It has to be a slow process that can take up to two hours. Be sure to vent your kitchen, especially if you have kids. They can get pissed off with the smell.

Alternatively, Vervacious in Maine makes some delicious Balsamic Drizzle. I’ve used the Espresso Balsamic and the Chocolate Balsamic in the past. There is a link to Vervacious on the blog. Other specialty stores also carry this.

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