It’s time to rethink everything you thought you knew about Brussels sprouts.
And yes, Brussels is capitalized, and no, you may not question me on this, because yes, I am a former copy editor and yes I will use a red pen to outline every last misuse of this proper noun because English has RULES and they must be followed.
In fact, they’re really, really scrumptious if done right.
I’d never actually seriously eaten Brussels sprouts before tonight. I’d popped a leafy bite or two into my mouth, but I couldn’t remember if liked these mini cabbage-things. So I took a gamble, tossed some in olive oil, roasted ’em up and drizzled some balsamic over them and
magic. kitchen magic. it’s real, and it happened. It could happen to you, too.
Roasted Brussels Sprouts with Balsamic Glaze and Cranberries
Recipe adapted from Pioneer Woman
16-20 Brussels sprouts, washed, trimmed and halved
1/8 cup olive oil
1/2 cup balsamic vinegar
1 tbsp sugar
1/4 cup cranberries
Preheat oven to 375 degrees.
In a plastic bag, mix sprouts and olive oil, coating the veggies. Put sprouts on a baking sheet covered in tin foil and sprinkle with salt. Roast for 20-25 minutes, or until browned.
While Brussels sprouts are roasting, mix balsamic and sugar in a small saucepan. Bring to a boil and then reduce to medium-low heat. Cook for 15-20 minutes, or until mixture has thickened. (Balsamic will thicken even more if you let the mixture cool after it cooks.)
Toss Brussels sprouts and cranberries. Drizzle with balsamic reduction and serve.