Brussel sprouts. These cute little cabbages have a bad rap. Despised by children everywhere (an most adults if we're honest here). But, like most veggies, with a little olive oil and oven time, even brussel sprouts can taste good.
We first ventured into brussel sprout consumption when we were searching for another common veggie. See, Dave and I don't like pretty much any of the same vegetables and we were looking to get out of our pea rut. So, we bought our first bag of sprouts, roasted them up and they were...mediocre! But, good enough that we kept tweaking the recipe and now have found something special. Well, as special as veggies can get, I mean, they aren't like birthday cake or anything.
Roasted Brussel Sprouts
- 25-30 brussel sprouts
- 1 tablespoon olive oil
- salt and pepper (you could use some red pepper flakes if you are feeling especially sassy)
- 2-3 tablespoons vinegar of your choice (I like red wine, Dave prefers balsamic)
- 2-3 tablespoons grated Parmesan (or equally stinky) cheese, optional
Trim the ends off the brussel sprouts. Peel the first layer of loose leaves off the sprouts. Cut sprouts in half. In a large bowl, toss together brussel sprouts, olive oil, salt, and pepper. Spread sprouts onto a rimmed baking sheet lined with either parchment paper or a silpat. Bake at 400 degrees for 25-30 minutes. You want the outsides to be dark and crispy but not burnt and you want the insides to be cooked all the way through. Thorough cooking of the sprouts subdues their intense flavor.
When the brussel sprouts are done, top with vinegar and grated Parm. Enjoy!