I never liked Brussels sprouts growing up, but now that I know there are tricks to cooking them, they are one of my preferred vegetables! Here are a few tips:
- Pick smaller Brussels sprouts if possible (they tend to be sweeter)
- Peel off the first few outer leaves
- Blanching before roasting seems to take away a lot of the bitterness
- Don’t overcook!
Recipe: Roasted Balsamic Brussels Sprouts
1 lb Brussels sprouts
1/4 cup olive oil
2 TBSP balsamic vinegar
salt and pepper to taste
Bring a large pot of water to boiling and preheat oven to 400 degrees. Cut ends off Brussels sprouts and then cut in half, allowing the outer leaves to fall off. Put in boiling water for about 7-8 minutes, then quickly remove and run under cold water, drain. Toss in a bowl with the olive oil and balsamic vinegar, then pour in a single layer onto a foil-lined baking sheet. Sprinkle with salt and pepper, then bake for 5-7 minutes, until crisp.