I was never a fan of Brussels sprouts when I was growing up. It reminded me of cooked cabbage, which I also didn't care for. But I changed my mind about Brusssels sprouts after I tried roasting them.
I adapted the roasting directions from a recipe on Budget Bytes. The balsamic glaze is my addition to the recipe.
The recipe serves 2-3 as a side dish and is easily doubled.
Ingredients
1/2 lb. Brussels sprouts
1 Tbsp olive oil
1/8 tsp salt
1/8 tsp garlic powder
1/8 tsp black
pepper, preferably freshly
ground
A drizzle of balsamic glaze
Preheat the oven to 400ºF.
Trim the dry core at the bottom
of each sprout and remove any discolored outer leaves. Wash the sprouts. Cut
each in half.
Place the Brussels sprouts with
the cut side up on an aluminum foil lined pan.
Drizzle them with olive oil and sprinkle with salt, garlic powder, and pepper. Toss to coat the Brussels sprouts and turn them so the cut side is down. If the outer sides aren’t covered with oil, add a bit more oil and seasoning.
The roasting time depends on the size of the Brussels sprouts, anywhere from 15 minutes for small ones to 25 minutes to the big ones. For medium size sprouts, roast for about 20 minutes, or until they are browned and caramelized on the edges. Stir the Brussels sprouts at about 15 minutes to gauge the amount of browning on the cut side and poke one with a fork to make sure it has softened. If it’s firmer than you like, continue roasting.
Remove the sprouts from the oven, taste one, and add more seasoning as needed.
Drizzle balsamic glaze over them. BTW the vegetable tastes fine without the glaze too.
I used store-bought glaze. Most big supermarkets offer this sweet and vinegary mix, and Amazon sells a number of different ones. If you want to make your own, Peg Cochran shared directions for homemade glaze with her recipe for chicken with balsamic glaze.
The photo shows the Brussels sprouts with the glaze, but its color is so similar to the caramelized sprouts that it's hard to tell where the glaze is.
READERS: Do you like Brussels sprouts and, if so, do you have a favorite way of serving them?
📚
Maya Corrigan writes the Five-Ingredient Mystery series. It features a young cafe manager and her young-at-heart grandfather solving murders in a Chesapeake Bay town. Each book has five suspects, five clues, and Granddad’s five-ingredient recipes. Maya has taught college courses in writing, literature, and detective fiction. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.
Visit her website for book news, mystery history and trivia, and easy recipes. Sign up for her newsletter there. She gives away a free book to one subscriber each time she sends out a newsletter. Follow her on Facebook.
A PARFAIT CRIME: Five-Ingredient Mystery #9
Thank you for the recipe. Honestly, I've never tried them, but think it's about time.
ReplyDelete2clowns at arkansas dot net
Thank you for your comment, Kay. Give them a try by roasting them, with or without the glaze. You might like them.
DeleteI haven't tried brussel sprouts but I think this recipe could change that. Thank you for the simple, easy to follow recipe. aprilbluetx at yahoo dot com
ReplyDeleteI hope you like the dish! Thank you for commenting, April.
DeleteRoasting them is my favorite way to serve and eat them. The balsamic glaze sounds wonderful. Thanks!
ReplyDeleteThanks for your comment, Marcia. I prefer roasting to other methods of cooking many vegetables--broccoli, asparagus, and potatoes, as well as Brussels sprouts.
DeleteAh, the vegetables of our childhoods!
ReplyDeleteThat was the time (in my time frame) when veggies were cooked from frozen until they were thoroughly dead, cooked!
It was a revelation to grow up and discover fresh veggies, cooked just enough.
And then to discover roasting them! Nirvana!
We've had parallel vegetable experiences, Libby! Thanks for your comment.
DeleteLove roasted brussel sprouts - will definitely try the balsamic glaze next time i roast them. Thanks for the recipe.
ReplyDeletejtcgc at yahoo dot com
Thanks for your comment, Mary!
Delete