I never, EVER thought that I would like Brussels sprouts.
I don’t remember having them as a kid, but they were part of the Thanksgiving meal at my college–cooked with bacon and maybe brown sugar? I tried them because I like pretty much anything with bacon, but they were HORRIBLE. As a part of the cabbage family, they can be very bitter, and I don’t love bitter foods like kale and other greens.
Like most people, I had basically written Brussels sprouts off as gross until my friend Deb shared this recipe with me. There are many variations of this recipe on the Internet, and I really don’t know who to attribute this one to, but it is GOOD. If you like balsamic and mustard, just try it. I know that Brussels sprouts have a bad rep in general, but give it a chance! They are so healthy and a great, nutrient-dense veggie option.
I’ve made these as posted here, and I’ve also made them with chopped white onion and a some minced garlic. That adds some more flavor and a little more veggie power. You could also roast this with bacon, because, well, bacon.
Roasted Balsamic Brussels Sprouts
2 cups Brussels sprouts, ends chopped off and halved (or quartered if they are large)
1 tbsp olive oil
1-2 tbsp balsamic vingar
pinch of salt and pepper
1-2 tbsp of mustard (any kind you like) for dipping
Preheat oven to 400 F. Mix all ingredients together in a medium bowl until Brussels sprouts are evenly coated. Spread in a single layer on a large cookie sheet lined with either foil or parchment paper. Roast Brussels sprouts for 15-20 minutes, until slightly browned and softened. Serve with mustard and enjoy!