Friday, January 3, 2014

Roasted Balsamic Parmesan Brussels Sprouts


I am lucky, my family loves vegetables and will eat most anything I am serving up, even brussel sprouts! I do realize that brussel sprouts might not be on the top of everyone's favorite foods but since my family likes them I decided to post this yummy recipe. Brussel sprouts remind me of little cabbages and if you have never had them before maybe it is time to give them a try, this recipe really kicks the flavor up a notch! 

I like fresh the best and can usually find them in a large bag at Costco or Sam's Club, but frozen are good too. Usually I just cook them a little salted water until they are tender but still bright green but I thought I would roast them for our New Years Day family dinner and they turned out delicious!  My daughter said they looked like little "rat turds," but it didn't stop her from eating them :)!  Roasting them gave them a delicious complex flavor and texture and was a nice change! 

Roasted Balsamic Parmesan Brussel Sprouts
1 large 2 lb. bag of fresh brussel sprouts (or 2 bags of frozen)
1/4 cup olive oil (2 TBS. per bag)
1/3 cup balsamic vinegar
shredded Parmesan cheese
coarse salt & pepper to taste

Directions:  Pre-heat oven to 375 degrees. Rinse and drain brussel sprouts and pat dry. Cut off stem ends and any bad outside leaves and cut brussel sprouts in half. Line a large jelly roll pan with tin foil and spray with non-stick cooking spray. Spread sprouts on pan and drizzle with olive oil and balsamic vinegar, toss to coat.  Place in preheated oven and roast for about 40 minutes, turning every 10 minutes or so until sprouts are browned and fork tender. Remove from oven and season with salt, pepper and sprinkle with a little shredded Parmesan cheese.  Now it is time to enjoy these flavorful little tidbits!

Cooks Notes - If using frozen bags of brussel sprouts rinse, pat dry and cut in half continue as would with fresh.


This is the large bag of brussel sprouts I get at Costco


Rinse sprouts, and drain


Cut off stem ends and cut these little beauties in half


I cover a jelly roll pan with foil to help make clean up easy


Place the washed cut sprouts on sprayed pan and dry the sprouts 
by patting any excess water off with a paper towel


Drizzel brussel sprouts with olive oil and balsamic vinegar


Roast the sprouts in a 375 degree oven for about 40 minutes until tender and browned stirring around about every 10 minutes.

This was a delicious change to just plain brussel sprouts and gave a them a rich complex smokey flavor. I love roasted veggies and since we are trying to eat a little healthier I think I will give some other varieties of vegetables a try to add a little taste and variety to our plates!  If you have any great roasted veggie ideas I would love to hear them so we can give them a try too!

Sandy