Friday, 23 March 2012

• Recipe: Balsamic Roasted Brussels Sprouts

  
  Brussels sprouts are no longer the bitter, overcooked vegetables of your childhood. Ever since Michael Symon first deep fried the leaves at his bistro Lola, sprouts have taken over the nation. Every trendy restaurant from Graffiatto in D.C., to Red Medicine in Los Angeles has them on their menu.
  
  You don't have to dine out to enjoy Brussels sprouts. They are quick and easy to make with endless variations.
  
  Brussels sprouts are a go-to vegetable side for me. In this recipe they are tossing in balsamic vinegar and chili flakes but you can also have them with bacon, feta, or even raisins and pine nuts.
  
  To easily separate the leaves, remove the core with the tip of a pairing knife. Once the core is removed, pull off as many leaves as you can until you are left with only the tender heart of the Brussels sprout. Quarter or halve the heart, depending on how big it is. Toss the leaves and quartered hearts with salt, oil, and whatever seasonings you choose. The secret to achieving crisp leaves is to preheat your baking sheet.
  
  Balsamic Roasted Brussels Sprouts
  serves 2
  
  6 - 8 medium Brussels sprouts
  1 T olive oil
  1 T balsamic vinegar
  1 t salt
  1 t chili flakes
  
  1. Preheat the oven and a foil lined baking sheet to 425 degrees.
  2. Toss the separated leaves and quartered hearts with the oil, vinegar, salt, and chili flakes.
  3. Place seasoned sprouts on heated baking tray and bake until the leaves are crisp and the hearts are tender, 10 - 15 minutes.
  Do you have a favorite way to make Brussels sprouts?
  
  

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