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Roasted Balsamic Brussels

Posted Feb 04 2011 10:03am

I’m a little cranky pants today.  I’m making some dietary changes for the better and the first few days are a little rocky, but I’ll divulge on that another time.

I always loved Brussels sprouts . . . even when I was little.  Mom and Dad can vouch for that.  I know a lot of people don’t like them so I was surprised to see how popular they are and how many of you in the blogosphere eat them.

Truth is, I don’t eat them very often anymore.  Its hard to get them fresh in season and the frozen ones are kind of meh . . .

Until now!

               BALSAMIC ROASTED BRUSSELS SPROUTS

Get yourself a box or bag of these frozen guys.

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Thaw them in the refrigerator overnight.

Take them out and cut each one in half.

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Put them on a roasting pan or a double sheet of aluminum foil.  I sprayed the bottom with cooking spray.

Drizzle high quality balsamic vinegar over the exposed sides. 

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I used the amazing pomegranate balsamic vinegar I got from The Filling Station when we went to Chelsea Market .

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You could put them in a preheated oven at 425-450 degrees for about 20min.  Remember, the heat has to be higher because these are already cooked.

OR

You can shove them in your toaster oven and cook them anywhere between 420 degrees and broil for about 15-20min.

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Serve alongside anything!  Including the scrambled eggs you made for breakfast.

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These guys taste sweet, crunchy and vegetabl-y!  I highly recommend using a really good quality balsamic for this as it really amps up the flavor.

A really quick and easy recipe that will have you try something new and healthy!  Give it a shot and let me know what you think?

Are you anti-brussels?  What vegetable do you love and what one do you hate?

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