Brussel sprout season
I’m not a cook. Any one of my friends will attest to this fact. 🙂 But when my husband and I wanted to eat more vegetables and get on track toward a healthier diet I had to cook at home. My sister Jeanne is a great cook and always has quick ways to fix veggies that actually taste good. The other day she phoned me up and we got to talking about brussel sprouts. I know a weird conversation but you have them with your siblings!
They are a strange vegetable that no one seems to know what to do with. I like them but never know how to cook them. Jeanne gave me a quick way to roast the sprouts that even her brussel sprout hating husband loved.
Here’s the skinny:
Clean and slice them in half. Toss them with balsamic vinegar, olive oil and seasoning of your choice (I used Trader Joe’s 21 Seasoning Salute, salt and pepper). Place the sprouts cut side down on an oiled cookie sheet. Roast them in a very hot oven (400 to 425) for twenty minutes or to your taste.
They were the best brussel sprouts my husband ever tasted…that’s at least what he claimed!