Wednesday, November 28, 2007

Roasted Brussels Sprouts

I have always enjoyed Brussels Sprouts, and have always just steamed them, and then put a little vinegar over them to serve. I've recently seen some references to roasted sprouts, so decided to give it a go.

I placed 1 Lb of washed and stemmed sprouts with EVOO, balsamic vinegar. granulated garlic, and a little kosher salt into a bag, and marinated for an hour, and then placed them in a baking dish. Cooked in a preheated oven at 350 degrees for 45 minutes, they came out crisp on the outside, and tender inside, and delicious. They loose their bitterness, are not vinegary, just wonderful.

These will become a part of my cooking repertoire.

2 comments:

Sheila (Charm School Reject) said...

I don't care how many times someone says that brussell sprouts are just baby cabbages...I still hate them. BUT my husband LOVES them so I will be trying these out for him asap!

eggplant43 said...

You're certainly not the only one who has expressed that opinion. I'm not allowed to mention Brussels sprouts, or liver around this house. But when I visit Mom (adopted), that's what we share.