I hate Brussels sprouts.
I said that a lot as a kid. And plenty of times as an adult too. Mushy and stinky, I remember thinking. But they are so darn cute, those little baby cabbages, I kept buying them, steaming them, and hating them.
Then I learned to roast them. And I started to love them. Plain, with just a little salt and pepper and olive oil. They get all crispy and kind of sweet but still a little stinky. Now it’s in a good way though, like a stinky cheese.
One day I threw on a little balsamic. World. Officially. Rocked. The Balsamic has the whole earthy, sweet, tart thing going on; such a perfect compliment to the pungent sprouts.
My kids love everything, except Brussels sprouts. I understand, I spent years hating them. I also spent years trying them. And so will they. Maybe one day they’ll like them too.
I’m kind of embarrassed to share this because it’s not really a recipe, but every time I serve it people kind of freak out about how good it is. Including me. So I thought I’d share. It’s really easy. You could make them fancier if you wanted. Maybe some herbs. Or some bacon. Or a little mustard. It’s all good.
- 1 1/2 to 2 pounds Brussels sprouts
- 1 Tablespoon olive oil
- 2 Tablespoons Balsamic vinegar
- 2 shallots, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Heat oven to 400 degrees.
- Trim the ends of the Brussels sprouts and cut in half lengthwise. If some of the leaves fall off, toss them in with the sprouts. Then they roast they get all crispy like chips. It's my favorite part.
- Toss with olive oil, Balsamic vinegar, shallots, salt and pepper and place on a sheet pan. You definitely don't want to use a roasting pan or a cake pan because the sprouts will steam and get all mushy. A jelly roll or full sheet pan is perfect.
- Roast in oven for 25-30 minutes, turning tossing halfway through. Don't mess with them too much though; otherwise they'll fall apart.