Yes, I know; it’s been barely two weeks since chili glazed brussels sprouts, and here we are again? Well, I’ll tell ya’ – brussels sprouts are GOOD! You just don’t want to have them after someone has boiled the heck out of them and the house smells kind of like the insides of an old sneaker. Roasting really is our preferred method here, and this recipe – a blend of Ina Garten and the Food Network with just a splash of me – really delivers on the slightly nutty, slight sweet flavor. I would also note that the photo shows the sprouts AFTER roasting – you can SEE the roasty toasty goodness – and the sprinkling of sea salt just before serving somehow brings out the sweetness.
The sprouts made for a nice accompaniment to the grilled marinated steaks and baked potato – aaah the Saturday summer dinner of champions!
•1-1/2 lb Brussels Sprouts
•3 tbsp olive oil
•Salt (Kosher or sea salt)
•Red pepper flakes
•Balsamic Vinegar (I used the INCREDIBLE 25 year old vinegar we picked up at Oilerie in Fish Creek)
Cut off the brown ends and halve the sprouts. Toss with the olive oil, salt and peppers – Ina suggests 3/4 tsp salt and 1/2 tsp ground pepper, the Food Network folks say a pinch of each, plus the crushed red pepper – I say follow your bliss or whatever.
Roast cut side down at 350º until caramelized, about 25 minutes (but watch them – it could be faster).
Taste and sprinkle with additional salt, if needed, and the balsamic vinegar. mmmmmmmm. The Food Network peeps suggest white wine vinegar and honey, which sounds nice too – maybe next time…