Saturday, November 7, 2009
I was lucky I didn't grow up in a household where my mom put the fear of brussels sprout in me. I welcomed veggies at a young age. Though, I didn't always eat them as I should have. I preferred the unhealthy stuff over the healthy. At last now, I try to get as much vegetable as I can. I also never really got why kids disliked them. I look at them now and I see that they're cute little things. They're baby cabbages.
I decided to cook them in a simple way. Roasted. Well, also be cause I was clueless as to how else I can cook them. Roasting veggies seems like an obvious choice. Plus, I also like the way roasted veggies taste. It was a win-win situation on my part. Tossed in some extra virgin olive oil, balsamic vinegar and salt. and lightly sprinkled some shredded cheese on top to garnish. Again super simple, yet oh-so-delicious.
So eat up on those brussels sprouts. There's nothing to be afraid of.
Roasted Balsamic Brussels Sprouts
1 lb brussels sprouts (cleaned and halved)
extra virgin olive oil
salt & pepper
Preheat your oven 450˚F
Combine the the halved brussels sprouts in a generous drizzle of extra virgin olive oil, balsamic vinegar and season with salt and pepper. Toss together until all the brussels sprouts have been coated.
Place onto a baking sheet and roast for 25 minutes.