Balsamic Roasted Brussels Sprouts

I know I've had this conversation online before, so I know I'm not the only one that has weird food trauma stories. By that I mean sweet potatoes. I just can't eat sweet potatoes. I got sick after eating them TWICE, and that's enough. We've broken up.

I have a similar history with Brussels sprouts.

A very long time ago I prepared steamed Brussels sprouts and they were amazing. They were so amazing that I was happily mowing them down when I looked down and saw ... half a bug nestled in the center of a Brussels sprout. The other half was exactly where you think it might have been. And with that? I filed for divorce from Brussels sprouts. Years and years went by and I was dooooone.

Because, yeah. Blech.

But then I tried them again. And I fell in love again. 

You guys, Brussels sprouts are so good. So very good. I'm dancing with them at least once per week lately, but with one change since the first time around -- I always cut them in half before I cook them.

Yes. Yes, I do have issues. At least I know it?

Balsamic Roasted Brussels Sprouts

1 pound Brussels sprouts (each sprout cut in half!)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic salt
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar

1. Preheat the oven to 400 degrees. Toss the cut Brussels sprouts into a large shallow pan. I used a glass 15x10 baking dish, but whatever is oven safe will work just fine.

2. Sprinkle the salt, pepper, and garlic salt on top of the Brussels sprouts.

3. In a small bowl, use a fork or whisk to combine the olive oil and balsamic vinegar. Pour them over the Brussels sprouts then toss things around until the sprouts are well-covered.

4. Bake at 400 degrees for 20-25 minutes. Toss them about halfway through that bake time to help them cook more evenly.

5. I accidentally dropped some parmesan cheese on top of mine when they were done cooking and it was not a terrible thing. I might even call it a happy accident.

Comments

[Mary]

I always have cut mine in half. I love brussel sprouts this way. And only this way. They have to be fresh not the packaged stuff (Bird's eye Steamers is what I'm talking about).