When I say Brussels Sprouts to people the reaction I get most of the time is “Ew” with a disgusted look on their face. My mother never made them when I was growing up because she is one of those people that despise them. The first time I had them was at a restaurant in New York. They were fried and covered in oil so of course they tasted good compared to the plain boiled version. I've finally figured out a healthy delicious way to fix them without soaking them in oil or frying.
I actually came up with two different recipes that you can make with one batch of Brussels Sprouts. You don't have to make both, but if you're giving them another shot in hopes of liking them I suggest you do. You can use the top leaves to make my Balsamic Brussels Chips and then the rest of the bulb to make these Sweet Roasted Brussels Sprouts. Both recipes are great for Thanksgiving, Christmas dish, but I will be making them even after the holidays!
The key to making them taste flavorful is to roast them with all the marinade. I bake the Brussels Sprouts in a small loaf pan and pour the marinade on top of them. Use a pan that can handle the marinade without spilling. This also keeps them moist. To get them extra crispy, spread them on a baking sheet and roast for 20-30 minutes. You can also turn on the oven on broil for 5-10 minutes for extra crisp on top.
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- Cut off ends of Brussels Sprouts. Peel as many leaves as you can and place in bowl
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- Marinade in Honey and Balsamic Vinegar
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- Put in oven with marinade poured on top
I'm hoping this recipe will help people who don't like to eat Brussels Sprouts enjoy them. Incorporating a lot of cruciferous vegetables into your diet has showed to drastically improve someones health. This is another flavorful way to do eat them. My recipe testers couldn't stop after having just one!
Sweet Balsamic Roasted Brussels Sprouts
Ingredients
- 10-12 Brussels Sprouts
- 1 tsp Maple Syrup (or honey for non-vegans)
- 3-4 tsp Balsamic Vinegar
Instructions
- Heat oven to 350
- Cut off the ends of Brussels Sprouts.
- *If making "chips" with the leaves (see blog post), peel off top leaves and set aside. If not, skip this.
- Mix balsamic vinegar and maple syrup (or other sweetener) together in a bowl.
- Add Brussels Sprouts to the bowl and use your hands to make sure they all get coated well
- Let them marinate for 20 minutes turning after 10 minutes.
- Place in a pan and pour the marinade over them.
- Bake for 30 minutes turning after 15 minutes
- NOTE: To get them more crisp, spread them on a baking sheet and roast for 20-30 minutes. You can also turn on the oven on broil for 5-10 minutes for extra crisp on top.
- Take them out of oven and let cool for 5-10 minutes before serving.
Can I use thawed sprouts, from the freezer?
I haven't tried them that way, but I would think it should work just fine. Let me know if you try it! :)