Balsamic-Roasted Brussels Sprouts

Brussels sprouts have gotten a bad rap among vegetables. I think they're one of those vegetables that, when prepared badly, are just bad. But when they're prepared well, they reach that life-changing area of taste experiences.

One of my favorite ways to make brussels sprouts is to simply roast them. The outsides become caramelized, and the insides are soft and buttery.

To start, trim the ends off the sprout, and pull off any of the outer leaves that look dirty or old.

Then I like to cut them in half--you get more surface area for caramelization that way.

I put all my cut sprouts into a bowl and drizzle them with olive oil.

I do the same with balsamic vinegar.

Then I get a big spoonful of dijon mustard. I use the spoon for the mustard to mix everything together.

The sprouts then go onto a baking sheet, and heavily salted and peppered. Cabbage is fairly bland, so you'll want to give them a hefty dose of seasoning.

If your brand of balsamic isn't particularly sweet, you could also sprinkle your sprouts with a little sugar.

They're not part of the recipe, but check out the neat potatoes I found to roast alongside the sprouts.

They're purple and red!

Sorry, just thought they were cool.

The sprouts (and potatoes) go into a 375F oven.

The sprouts will take about half an hour to reach perfect caramelization. Look how great they look straight out of the oven!













Once you've tried these sprouts, you'll discover your love for them. Try them tomorrow and keep them on hand for Thanksgiving. Wow your guests with these classy and simple brussels sprouts.

Recipe: Balsamic-Roasted Brussels Sprouts

1 lb. brussels sprouts, trimmed and cleaned
2 tbsp. olive oil
2 tbsp. balsamic vinegar
2 tbsp. dijon mustard
salt and pepper, to taste
 
Preheat oven to 375F.
 
Cut brussels sprouts in half. In a large bowl, toss sprouts with olive oil, vinegar, and mustard.
 
Spread brussels sprouts on a baking sheet; salt and pepper.
 
Roast for 30 minutes until caramelized and cooked through.