I have recently found a love for Brussels sprouts. I have never been a picky eater but the mini cabbages were something I avoided. When my brother made them for me last year I realized they could be delicious! It makes me wonder how they got such a bad reputation. It seems like they are getting to be very popular in restaurants. I have ordered them a few times and found that I like them best when they are paired with something slightly sweet.
Roasting Brussels sprouts brings out a nutty flavor. The outside gets slightly crispy while the inside remains tender. I simply roast the halved sprouts in a hot oven after they have been tossed with olive oil, salt, and pepper. I cook them until they just start to brown and some of the outer leaves get crispy. While they are still hot I drizzle them with sweet balsamic vinegar. It is so simple and so good.
The Perfect Pairing for this recipe is vanilla fig balsamic vinegar. While this recipe would be delicious with regular balsamic, the vanilla fig version adds great flavor. My brother and sister-in-law first introduced me to this addictive stuff a couple of years ago. They ran across it while wine tasting in Napa and gave it out as gifts for Christmas. I have personally gone through a few bottles. I will be pairing it with some of my other favorite recipes in the future. This year my mom ordered bottles to give as Christmas gifts to some of her friends. It is that good!
Lindsay at Perfecting the Pairing
· 1 pound Brussels sprouts, ends removed and halved
· 2 Tb olive oil
· Salt and pepper, to taste
· 1 to 2 Tb balsamic vinegar
Preheat your oven to 400 degrees F. Toss the Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread onto a greased cookie sheet in a single layer. Roast the sprouts in the oven for 20-30 minutes, or until the outer leaves start to crisp. Toss the sprouts twice throughout the cooking process. Once they are crispy on the outside and tender in the center, transfer them to a serving bowl. Drizzle with the balsamic vinegar.