Roasted Brussel Sprouts (Recipe included)….
Not sure if this vegetable is on many people’s favorite list. I wanted to do something different this holiday season and step out of my comfort zone. I was in the grocery store and thought what vegetable can I make that’s easy and different. I glanced over the vegetables and saw the Brussel Sprouts and I said that’s it. I’ve always hated these little small vegetables that reminds me of miniature cabbages. Now that I think back it was just the way of how they were prepared.
I decided to roast them in the oven with adding some sweet onion, fresh Thyme, and a balsamic glaze. Now there is a little advanced preparation to this recipe. I sliced up my sweet onions and put them in a Ziploc bag or an airtight container, then added some sherry balsamic vinegar and the glaze. I let it sit overnight and marinate. You don’t have to do the overnight part but keep in mind the longer it marinates the better flavor you get. Brussel Sprouts are high in Vitamin A, B, extremely high in C, & K. They also provide Iron and Potassium to our daily dietary needs.
To prepare these D’lishious veggies you will need about 1 ½ to 2 lbs. of Brussel Sprouts, with the ends cut and washed. Dry off the excess water and add them to a nonstick baking pan. Then add about 2 tbsp. of olive oil, ¼ tsp of kosher Salt and Pepper. Next add the marinated onions and toss everything together. Place in a preheated oven on 400 degrees for 35 mins. Remove from the oven and add additional Kosher Salt and Pepper to taste (for my sodium watchers just add Pepper to taste.
This is a must try dish! You get the sweetness from the marinated sweet onions and a little tartness from the vinegar. What a combination!!