I've been on a Brussels sprouts kick lately. I can't seem to get enough of them. Much to my boyfriend's dismay. He doesn't share my love of the sprouts.
My new favorite way to cook Brussels sprouts is fast, relatively low cal, and tasty.
Ingredients:
1 lb Brussels sprouts
salt and pepper, to taste (and if you're me, you like a lot of salt "to taste")
3-5 tablespoons balsamic vinegar (adjust based on your taste preferences - I like me some balsamic vinegar)
1 tablespoon oil
Instructions:
1. Cut Brussels sprouts in half, toss in mixture of ingredients.
2. Bake face down at 375 for 25-30 minutes - turning once. (Normally you can tell when Brussels sprouts are done by their brown coloring, but the brown coloring from the vinegar can fool you! Make sure to cook them until they're soft and juicy.)
And voila! Tasty, nicely marinated Brussels sprouts.
My new favorite way to cook Brussels sprouts is fast, relatively low cal, and tasty.
Ingredients:
1 lb Brussels sprouts
salt and pepper, to taste (and if you're me, you like a lot of salt "to taste")
3-5 tablespoons balsamic vinegar (adjust based on your taste preferences - I like me some balsamic vinegar)
1 tablespoon oil
Instructions:
1. Cut Brussels sprouts in half, toss in mixture of ingredients.
2. Bake face down at 375 for 25-30 minutes - turning once. (Normally you can tell when Brussels sprouts are done by their brown coloring, but the brown coloring from the vinegar can fool you! Make sure to cook them until they're soft and juicy.)
And voila! Tasty, nicely marinated Brussels sprouts.
My initial goal in making balsamic sprouts was to mimic the deliciousness of Melt's Brussels sprouts. This recipe is no where near as good as theirs, but I'd care to bet they use way more oil and other misc. things than I do...
I tried this recipe tonight and enjoyed it quite a bit. Very simple and tasty.
ReplyDeleteGlad to hear you liked it! :)
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