Something tells me that December’s arrival will mean a steady diet of cookies, candies, cupcakes and other delicious goodies on this blog. I’ve already got quite a few treats lined up to share in the coming days and weeks, but first, I figured we should get this vegetable dish out of the way! Brussels sprouts: a few weeks ago I wasn’t even sure I liked them. I’d seen them in the store and kept meaning to buy them but it never happened. Then, they were featured at one of our Thanksgiving dinners and I finally tried them. I was a big fan, and needless to say, they made their way into my basket the very next time I went to the store!
I’d already decided to roast the Brussels sprouts after seeing the idea on Jen’s blog, My Kitchen Addiction. The first thing you want to do is wash your Brussels sprouts. Then, you prep them by trimming the stem end and cutting them in half, discarding any loose or discolored leaves. Next, you’ll move the Brussels sprouts to a rimmed sheet pan and treat them the same way you might treat any vegetable you were roasting: drizzle with extra virgin olive oil and season with kosher salt and freshly ground black pepper. Here, balsamic vinegar is also drizzled over the Brussels sprouts to give them just a bit of extra flavor. The quantities of olive oil and balsamic vinegar you’ll use will vary depending on how many Brussels sprouts you are making and it’s fine to approximate – no need for precise measurements. Toss the sprouts to evenly coat them with the olive oil, vinegar, salt and pepper. Finally, roast them in an oven preheated to 375 F for about 35-40 minutes, or until they’ve caramelized and are crisp on the outside and tender on the inside. Jen has some great photos and tips on her blog as well if you’d like to check them out.
I made these and shared them at Thanksgiving this year, where they were definitely popular! If you’ve never tried Brussels sprouts or think you don’t like them, you may want to try roasting them. It just might change your mind 🙂