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| 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:
- Preheat oven to 400*(375*Fan)
- Remove stems and cut into halves or quarters (depending on size)
- Rinse in cold water and dry
- 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.
- 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
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
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
ReplyDeleteI used to be a brussel sprouts hater until I had them roasted in the oven or on the grill. I now love them.
ReplyDelete