Brussels Sprouts, not the most popular vegetable, but delicious when treated the right way. This vegetable, a miniature cabbage essentially, is a staple for a lot of gatherings. But why? Although it can be bitter, this vegetable is loaded in nutrients and is fairly easy to eat. So, let’s give brussels sprouts a chance!
I’m going to come out and say it. I really like brussels sprouts, and I don’t care what anyone says. I feel like brussels sprouts have a bad reputation. Growing up, there were three big bad vegetables that everyone around me complained about, asparagus, artichokes, and brussels sprouts. I’ve never been able to figure out why they were so hated, and frankly, I don’t think I want to know.
Asian families don’t generally have brussels sprouts as a part of our daily menu, so I didn’t try them till I went to university. This was also when I found out that I had been missing out on something good. These mini cabbages were more bitter than their larger counterparts, but I like them so much better. Being smaller, dealing with the prep work feels a lot easier, especially in my kitchen (with its lack of counter space), and just more fun. I never lost that childish side that like to think of myself as a giant and popping tiny cabbages into my mouth (I also occasionally think of broccoli as mini trees).
Brussels sprouts are also full of nutrients. They are filled with Vitamin C and a great source of fiber. Every time I see my doctor, he seems very concerned with the amount of fiber I have in my life, and if that means adding more brussels sprouts to my life, I think I’m okay with that (he also suggests oatmeal… which is neither here nor there for me).
Sadly, my love of brussels sprouts does not extend to the NSSSO, who lovingly learned how to make it but will not put it anywhere near his mouth. His friend has a good brussels sprouts recipe, so he asked his friend to teach it to him and tinkered with it till I was happy with it. So really, today’s recipe is courtesy of NSSSO (applause!). He worked hard to master making brussels sprouts and was constantly asking my opinion of it. So, yes, he took a long while to figure this recipe and he’s awesome for it.
This recipe is a take on the classic Brussels Sprouts with a Balsamic Vinegar Glaze. No bacon, because, well, no bacon.
As per always, it’ll make your life so much easier if you gather all your ingredients and do the prep work before starting the cooking process. That way, you’re not looking for things as you’re cooking.
We start with washing the brussels sprouts. After washing, cut the brussels sprouts in half, lengthwise. Sometimes, I wonder if removing the stem would make them more tender but experimenting has yielded no real difference.
After you cut the brussels sprouts in half put them in a bowl.
Add olive oil, salt, and pepper to the brussels sprouts. Now, you mix till all the sprouts are coated. Once everything is evenly coated, spread the sprouts evenly on a baking sheet lined with aluminum foil. Into the oven it goes for 45 minutes at 375° F.
While the brussels sprouts are in the oven, you can start on the glaze. In a small saucepan, add balsamic vinegar and sugar. Turn the heat on low and stir until the sugar has dissolved.
Once the brussels sprouts are ready, remove them from the oven. Plate the brussels sprouts and drizzle the glaze on top.
Et voila, brussels sprouts with balsamic vinegar glaze. You’re welcome.
Brussels Sprouts with Balsamic Vinegar GlazeCourse: Lunch, DinnerDifficulty: Easy
1lb Brussels Sprouts
Salt (to taste)
Pepper (to taste)
1 TBSP Olive Oil
1 TBSP Sugar
1 TBSP Balsamic Vinegar
- Preheat oven to 375° F
- Wash and cut one (1) lb of brussels sprouts
- Add one (1) TBSP of olive oil, salt, and pepper to taste
- Bake for 45 min
- In a small saucepan, add one (1) TBSP balsamic vinegar and one (1) TBSP sugar
- Cook on low heat until sugar is completely dissolved, stirring gently
- Plate brussels sprouts and drizzle glaze on top