Growing up, I always watched shows that would call brussel sprouts the grossest thing in the world. So naturally, I hated them without even trying them. Coincidentally, I had a parent that did not cook brussel sprouts so I never had to experience the horrid food first hand. I used to think I was the luckiest kid around. As an adult, I can admit that I was missing out on greatness. Yes, I said it. I love brussel sprouts now.
Like Really? Who eats brussel sprouts ?
The first time I tried them was about a year and a half ago. My grandmother invited me over for dinner, and brussel sprouts were on the menu. I tried to make my plate without adding them onto it but she caught me and insisted I.try them. I tried to sell my story about hating them and how they just “weren’t for me.” She replied to me saying, “No, you’re gonna try them. You’ve never had mine.” Safe to say, I cleared my plate and went back for seconds.
The following week, I made them for dinner for Bug and I and I’ve been making them ever since. I’ve since tweaked the recipe a bit, but it was for personal preference. The recipe is just as good (might even toot my horn a bit and say better) as the ones my grandmother made for me. They literally melt in your mouth! That being said, I want to share this recipe with you guys. Especially since it made its way to the dinner plate tonight.
1 – 16oz bag of brussel sprouts (Trader Joes)
Brown Sugar (can be substituted for honey)
1.) Preheat oven to 375 degrees
2.) Line a baking tray with aluminum foil and lightly coat the foil with olive oil.
3.) Wash brussel sprouts (if using fresh brussel sprouts, cut them in half – they’ll cook faster)
4.) Season brussel sprouts with salt and pepper moderately and then use your hands to toss them in the olive oil on the the baking tray.
5.) Place in preheated oven uncovered for 45 minutes (tossing once halfway through for the brussel sprouts to brown evenly)
6.) Remove the brussel sprouts from the oven and drizzle the balsamic vinegar on top
7.) Coat brussel sprouts with a moderate layer of brown sugar and toss them so that they are evenly covered
8.) Cook an additional 15 minutes in the oven, remove and serve right away
I substituted with a bag of brussel sprouts this time instead of purchasing them fresh because I had them on hand at home. I also left them whole since they were so small. The brown sugar substituted honey from the original recipe as a personal preference. However, either works for the glaze and they are both pretty tasty.
If you have trouble getting your kids to eat brussel sprouts, or even vegetables in general, make this for them. I promise you’ll be that one mom that gets to brag about how their kid eats brussel sprouts. They’ll love them!
Hopefully this recipe was quick and easy enough to follow, but more importantly enjoyable for you and your family. Enjoy!
* I paired this with chicken and rice previously made. I was just craving brussel sprouts so they were the perfect add-on.
Missed last week’s Sunday recipe? Find it here!