Roasted Brussels sprouts
My local produce mart had bagged Brussels sprouts on sale. The problem with Brussels sprouts is many people do not like them. This is because they ate sprouts that were not prepared properly. Usually they were over cooked, mushy, and bitter.
Roasting them imparts great flavor, especially with oil, salt, and pepper. For added sweetness, I added a Balsamic vinegar gastrique. That’s French. Big deal. It is merely reduced vinegar and sugar.
What makes these so good is the amount of salt and pepper. If you want, you could put tooth picks in them and serve them as a salty spicy appetizer.
One pound small to medium sized Brussels sprouts.
Kosher or course sea salt. I use a half and half blend.
Fresh ground black pepper
Preheat oven to 400 degrees (F)
Place the sprouts in a mixing bowl.
Drizzle with olive oil.
Sprinkle liberally with salt and fresh ground black pepper.
Mix so the oil coats them all.
Place on a baking sheet and put into oven.
Roast for fifteen minutes.
Shake them around until the turn over,
Roast another fifteen minutes.
Remove and serve.
Drizzle each serving with the Balsamic reduction.
1/2 cup Balsamic or red wine vinegar.
1 tbls. Sugar.
Over medium heat, bring vinegar to a boil.
Lower to simmer and add sugar.
Give a quick stir.
Simmer until reduced by half or the vinegar coats the back of a spoon.
It should be almost syrupy.