2 years ago during my starving college days my friends and I would make trips to Venus to visit one of the coolest pair of grandparents I know. They go by: Nommie and Bump-Bump. I have no idea what their real names are but, I know Nommie & Bump-Bump probably sound way more awesome anyways (no offense) .
We always had the best meals at Ellie’s grandparents humble home. Seriously, Nommie can tear a kitchen apart. If she tried out for The Taste, everyone would be fighting to get her on his/her team. One time, she made a side of Brussels Sprouts but, they weren’t like any other I’ve ever ate. Her’s tasted so crunchy and then I had an epiphany…I never ate a perfectly cooked green sprout like that.
After I inhaled these, I immediately interrogated her about the preparation methods. She nonchalantly described the simple process, which I assumed was going to be much more complex. Since, I moved out of the Jack Shack I made these for my boyfriend and he now insists upon eating these once a week (which I do not mind at all). We eat this side a lot! Not only, is it easy and relatively quick but, it’s super healthy!
Prep time: 10-15 minutes
Cooking Time: 25 minutes
Serves: 4-6 sides
What ya’ need:
1 sack of Brussels Sprouts
1 & 1/2 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 tbsp. of balsamic vinegar*
*ok, if your budget will allow you-definitely spread some extra cash-money on some aged balsamic (it will last you if you use sparingly and it makes a dramatic difference…I used an aged 18 years bottle and I’ve had it for 3 months)
1. Preheat the oven to 400 degrees
2. While oven is heating, take out the sprouts and start peeling and cut the ugly, dirty stalks.
TIP: You can always slice off some extra (prettier looking) leaves and save them to throw in a salad or soup!
3. Once the sprouts look clean and green, place them in a bowl with olive oil, salt and pepper and mix thoroughly.
4. Place them on a baking tray and cook for about 20 minutes.
5. After 20 minutes, take them out and turn the oven onto broil.
6. Broil on LOW for a few minutes, and when they’re ready drizzle balsamic vinegar on all of them equally.
These are perfect to serve along side SERIOUSLY anything. I like eating them with steak, and salmon. Lately, Joey and I have even cut them in half once they’re cooked, and put them in our butternut squash soup. For dinner parties (or Superbowl Sunday), you could stick toothpicks in the middle and serve with some sort of sauce. Feel free to add some cheese!
This side will impress any guest! If you get them crispy enough, they’re almost like french fries (if you add enough salt). Maybe you could even try, baking the leaves…..hmmm I might have to try that now.
Enjoy this healthy side with your friends and family!