I really like Brussel Sprouts. My wife, Barbara, hates them. As a child, when she was served them, as soon as her parents looked away, she’d throw them behind the refrigerator. There was a healthy surprise for all when they finally moved.
Because Barbara doesn’t eat them I usually make them for myself when I’m home alone, like tonight while Barbara has a booksigning down at the store. A simple preparation I did this evening was quite good hot and will be excellent cold.
1 lb Fresh Brussel Sprouts, picked through
2 Lg Shallots, sliced medium
1 1/2 Tb Extra Virgin Olive Oil
1 Tb Balsamic Vinegar
3/4 Tb White Wine Vinegar
Kosher Salt and Pepper to taste
Preheat oven to 450° F. Parboil Brussel Sprouts in well salted water for about 2-3 minutes. Drain and dry. Combine with Shallots, salt and pepper, 3/4 Tb of Olive Oil, and Balsamic and mix. Pour mixture onto a baking sheet covered with tin foil and spread out in one layer. Roast in oven for about 20-30 minutes stirring once or twice to promote even browning. When done combine hot sprouts with remaining oil and Wine Vinegar. Eat some hot if you want and cool the rest. It is really quite tasty.
This looks and sounds like a delicious recipe. I have been just roasting brussels sprouts in a very hot oven with a little sea salt, pepper and tossed in olive oil. They get very brown and have a nutty taste.
Comment by Jo P. — June 6, 2010 @ 4:55 pm