Brussels sprouts… either you either love ’em or hate ’em. I love them but Jim doesn’t. I’ve had to experiment with different preparations to get him to try them. They’re still not his favorite, but he will eat them when they’re prepared this way. Roasting has become my default method of cooking Brussels sprouts. As with all cruciferous vegetables, Brussels sprouts have anti-cancer properties and are very nutritious.
I grew up in a small town in Mississippi on a diet of fresh southern vegetables that included corn, black eyed peas, mustard and collard greens, okra, squash, and green beans. These vegetables were usually cooked to death and contained some form of pork fat. My grandmother always used fatback that she called streak o’ lean. I still consider southern style vegetables (and fried chicken, of course) as comfort food that takes me back to my childhood. I’m not sure whether other vegetables, such as broccoli, cauliflower, asparagus (other than canned), or Brussels sprouts were available in our town or not, but I was not exposed to them until I reached adulthood. I discovered a whole new world of fresh vegetables when I left the nest! Brussels sprouts became one of my favorites.
Ingredients
1 1/2 lb of Brussels sprouts, trimmed and cut in half
2 tsp balsamic vinegar
1 tbsp extra virgin olive oil
1/2 tsp salt
Instructions
1. Preheat oven to 425 degrees.
2. Trim Brussels sprouts and toss with olive oil, vinegar, and salt.
3. Place sprouts on a baking sheet, cut side down.
4. Roast for 10-15 minutes or until outer leaves start browning.
5. Add additional salt and a splash of vinegar to taste.
https://southernboydishes.com/2012/09/09/balsamic-roasted-brussels-sprouts/
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