I can’t put into words how happy Brussels sprouts make me! No matter where I am, with whatever group, in whichever restaurant, if there’s a Brussel sprout option on a menu, you better believe I will be ordering it!
As a kid, I hated them. In the school lunch, they were boiled, bland, and just unappealing. It wasn’t until I moved to California as a 30 year old that my love for them began. They were crispy, glazed in honey, charred sometimes, other times roasted and flavored with bacon grease (before I became a vegetarian)- point being that the soggy Brussels sprouts of my past existed no longer.
After ordering them countless times, experiencing different varieties of them, and spending an average of $10 per appetizer, I got to thinking… “I can create these just as well, and for less!” And that’s exactly what I’ve been doing ever since.
So for my favorite Brussels sprouts recipe, Roasted with Balsamic, here’s what to do:
- Buy organic when you can. They’ll run you about $3-4 per lb
- Set your oven to 450 degrees
- Rinse the sprouts and cut into halves
- Drizzle or spray EVOO or coconut oil onto them
- Season with sea salt
- Sprinkle a handful of dried cranberries into the mix (this will give an added sweet and salty punch to the dish)
- Finish by drizzling balsamic glaze onto the sprouts (Trader Joe’s has a great version)
- Bake in oven for 10min each side (total time of 20min)
- Remove and test crispness of the Brussels sprouts. They should have a slightly charred look to them.
- Let cool.
- Serve with a side of aioli or whatever your fave dip option is.
- Enjoy!
Xoxo, Natasha
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