I remember my mom cooking Brussels sprouts when I was a kid. She would cook them in water — not boil them exactly, but not sauté them either. I’m not really sure what she was doing with them but I do recall they smelled horrible. They stunk up the whole house!
It wasn’t until I was in my late 30’s that I tried roasted Brussels sprouts for the first time. To my delight, I’m a big fan and eat them often. My favorite way is to roast them and they don’t stink up the kitchen.
Roasted Brussels Sprouts
Before you can roast the sprouts, you need to cut the end piece off each sprout, remove any yellow leaves and cut in half. If they are large (think golf ball size), you should quarter them. Spray a metal baking pan with oil. In the baking pan, toss the sprouts with olive oil, balsamic vinegar, minced garlic, salt and pepper. I use one package of Brussels sprouts and I don’t measure the other ingredients. I use more balsamic vinegar than oil. I love garlic, so I may use up to four cloves. Play with the amounts to determine your preference. Sometimes I add pine nuts when we have them.
Bake on 350 degrees for approximately 30 minutes. I like my sprouts soft, so I tend to roast them longer than a lot of recipes state. I like to add a bit more balsamic just before serving.
Leftover roasted Brussels sprouts are really good. I like to add them to salads the next day (as shown above) or eat them all by themselves fresh out of the fridge. If you were scared off by this vegetable as a child, give it another try. You might find you enjoy them as I much I do.