Move Over, Green Bean Casserole.
Hold my hand, & trust me on this, for I am about to make your life better. We will not be walking to the freezer section this time because these little guys like to stay fresh. Finding them on the stalk still intimidates me, so let’s find them already picked and ready to bag. There they are—Brussels sprouts.
Wait, don’t run! I know what you’re thinking. I’ve experienced the horror too, but I’m telling you there is a different way. It’s going to be okay. We’ll start small & just buy a pound. Eyeball it.
Here’s what you’re going to do:
- Pre-Heat oven to 400 degrees. (This could potentially make your house toasty, especially if you have a Thanksgiving crowd crammed in your kitchen…go ahead and turn on a fan or adjust your thermostat.)
- Rinse these vegetables that look like tiny, precious cabbages.
- Take your chopping knife with confidence, cut off the ends and then halve (or quarter) your sprouts.
- Don’t throw away the little leaves that fall off! They have their place in life.
- Put everything but the ends (toss those) in a bowl, & drizzle with olive oil & coarse sea salt (fine salt will work, too—coarse just adds a bite).
- Spread your sprouts onto a pan (that if you’re smart is lined with foil so your dish duty just decreased), & stick them in the oven.
- Set your timer for 40 minutes, even though they may need to hangout for 60 minutes. (You want them browned, but not burnt; crispy, but not well…burnt)
- Get a small saucepan and add 3 C of Balsamic vinegar. Get it nice & hot and then let it simmer until it reduces into a nice syrup. (You’ll end up with about 1 ½ C of this, so be ready to have some leftovers to put on anything—in potato soup, on meat, or maybe over some roasted figs and ice cream?)
- When your sprouts are done, scoop them into your serving dish, and drizzle that thick reduction on top, stirring the sprouts a bit.
Boom. Hi, Thanksgiving. Bet you didn’t expect to see a cruciferous vegetable on the table. (If you’ve had broccoli, you’ve had a cruciferous vegetable—it’s not fancy.)
And if you’re not a fan of Mr. BV (Balsamic Vinegar), mix a little pure maple syrup and butter in your saucepan instead. Add some favorite chopped herbs, too. Now you have a slightly sweet version that can rival those sweet potatoes trying to take the limelight.
And those outer leaves you saved from the trash and roasted? Chips. They taste like tiny, crunchy chips. There are never leftovers of said chips, for I will pick them all out before the night is over. They lose their crunch after the first day, anyway—or at least that’s what I assure myself.