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.
If your brand of balsamic isn't particularly sweet, you could also sprinkle your sprouts with a little sugar.
Sorry, just thought they were cool.
The sprouts (and potatoes) go into a 375F 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.