Brussels Sprouts for Haters


Brussels Sprouts for Haters

Brussels Sprouts for Haters

I love roasted Brussels sprouts, they’re delicious! I know that not everyone agrees with me, but I’m of the opinion that those people just haven’t tried the right recipe yet!  Boiled Brussels sprouts are gross, but that’s another blog post! Anyway, this is my favorite recipe to make for all the haters!  As always, the simple recipe is first and the fuller explanation is below, with pictures.

Ingredients:
  • ·       Brussels sprouts, 2 bags
  • ·       Olive Oil
  • ·       Salt and Pepper
  • ·       ¼ C Agave or Honey
  • ·       ¼ C Maple Syrup
  • ·       ¼ C Balsamic Vinegar
  • ·       ¼ C Apple Cider Vinegar
  • ·       3 Strips of Bacon, cooked and chopped
  • ·       Parmesan Cheese


Steps:
  1. Preheat oven to 400*(375*Fan)
  2. Remove stems and cut into halves or quarters (depending on size)
  3. Rinse in cold water and dry
  4. Toss in olive oil, salt and pepper to taste
  5. Spread onto a baking sheet lined with tin foil in a single layer
  6. Roast for 35-40 minutes, tossing a few times.
  7. When the Brussel sprouts have about 10 minutes left in the oven, mix together the sweeteners and vinegar and put into a small pan, simmer on medium/high until reduced by half, about 10 minutes.
  8. Put roasted Brussel sprouts into a bowl and toss in vinegar mixture, adding a bit at a time; I use about half the mixture and save the rest for another batch, but add to your taste.
  9. Toss with bacon and parmesan cheese (to taste).
  10. Serve warm


Instructions with commentary and pictures

Preheat oven to 400*(375*Fan)

Remove stems and cut into halves or quarters.  I try to keep the pieces about the same diameter, so bigger ones need to be quartered while smaller ones only halved.


Rinse in cold water and dry.  You can also chop and wash in advance, just put into the fridge until you’re ready to cook.

Toss in olive oil, salt and pepper to taste.

Spread onto a baking sheet lined with tin foil in a single layer


Roast for 35-40 minutes, tossing a few times; I like to do around 15 minutes and between 25 and 30, depending on how done they look.


When the Brussel sprouts have about 10 minutes left in the oven, mix together the sweeteners and vinegar and put into a small pan, simmer on medium/high until reduced by half, about 10 minutes.

Put roasted Brussel sprouts into a bowl and toss in vinegar mixture, adding a bit at a time; I use about half the mixture and save the rest for another batch, but add to your taste.

Toss with bacon and parmesan cheese (to taste).


Serve warm


2 comments

  1. I absolutely HATE them yet bacon might make it better. My mother crammed bitter boiled ones down my throat as well as sweet potatoes so I detest both LOL

    ReplyDelete
  2. I used to be a brussel sprouts hater until I had them roasted in the oven or on the grill. I now love them.

    ReplyDelete

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