Balsamico Brings out the Beauty of Brussels Sprouts

"But Moooooo-oooooo-mmmmm!!! I HATE brussels sprouts!!" I hope and pray my (future) children will never utter these words. If I prepare them this way, they probably won't. Why? Because they're buttery and sweet and caramel-y bundles of deliciousness, that's why. That's right, parents: when veggies are cooked properly, that is when they look and taste delicious, kids *will* gobble them up. I guarantee* it.

This recipe is so ridiculously easy, and (did I mention?) delicious! As there are few things worse than an under-cooked brussels sprout, the high-temp roasting technique really brings out the natural buttery-ness (yes, that's a word) of the vegetable, in a very short amount of time. The balsamic helps the sprout to brown nicely, adding a delicate contrast between the savory nature of the sprout and the caramelized sugars in the vinegar. Oh, and by the way, brussels sprouts are a great source of Vitamin C!

*Nina the Frugal Foodie is not responsible for vegetables left on the child's plate. But she is a strong believer that if you cook them properly, the kids will learn to like them. Also, parents: model good behavior. If you love veggies, odds are that your child will eventually love them too!

Balsamic-Glazed Brussels Sprouts

These delicious caramelized beauties are what brussels sprouts are supposed to be like!

Ingredients:

1 # Brussels Sprouts, outer leaves removed, stem trimmed, cut in half

2 T Balsamic Vinegar

2 T Olive Oil

Salt & Pepper

Preheat oven to 400 degrees F. 

Trim the sprouts and cut in half length-wise from top to bottom (yes, I will be the first to admit this does take some time). Once this is done, this recipe comes together so quickly! (Hint: the prep can be completed days in advance)

In a medium sized bowl, add the vinegar. While whisking, drizzle in the olive oil, basically creating an emulsion (think: salad dressing). Season liberally with salt & pepper, and toss the sprouts in the dressing. Pour them into a baking sheet, cut-side down. Cover the sheet with aluminum foil and roast in the oven for about 20 minutes, or until the sprouts are fork-tender. These buttery caramel-y green jewels of perfection are ready to be eaten immediately.