It wasn’t until this past year that I discovered a love for brussels sprouts. REALLY? You might be thinking. Yes, I know. Growing up brussels sprouts kind of fall into the same category as lima beans causing children to wrinkle their noses and shake their heads when asked to eat them.
I’m here to tell you, I was one of those people too…until I discovered roasted brussels sprouts. A little olive oil, a splash of balsamic vinegar, seasoned with salt and pepper. Add them to a salad or as a pizza topper. You won’t believe all the flavor that comes out of these little green beauties.
Recently, my favorite way to eat them has been roasted, roughly chopped and added in with a mixed greens salad topped with avocado slices, toasted pine nuts and a sprinkle of parmesan. So much flavor you won’t even need a vinaigrette!
Since brussels sprouts are in season there’s a bounty of recipes to try, here are a few on my list…
- 1 pound of brussels sprouts, sliced in half
- 1-2 tablespoons extra virgin olive oil
- 1-2 tablespoons balsamic vinegar
- Kosher salt and freshly ground pepper
- Preheat oven to 425 degrees.
- Slice each brussels sprout in half and place on a baking sheet.
- Drizzle with olive oil and balsamic vinegar.
- Toss to coat.
- Season with kosher salt and pepper.
- Roast at 425 degrees for 15-20 minutes or until golden brown and fork tender.