I love cabbage for Thanksgiving and my mom used to fix it all the time with bacon or sometimes with ham hocks and occasionally she would mix it with black eyed peas. However, I never thought about making brussels sprouts until this year. Since they’re mini cabbages, I thought I would love these too and it’s something different to serve on the table this year.
I was already cooking a big menu and I didn’t want to deal with a big cabbage so glad I opted for brussel sprouts instead. This recipe is for roasting them, but I saved some extras and sautéed the rest of them in leeks and green onions with balsamic vinegar and garlic. YUM YUM YUM is all I can say!
But roasting them is just as good too as in this recipe!
Roasted Brussel SproutsCourse: Ordinary Recipes Made Gourmet
2 to 3 c. brussels sprouts, sliced in half
dash of kosher salt & lemon pepper, to taste
3 tbsp. balsamic vinegar
3 tbsp. Extra Virgin Olive Oil
- Pre-heat oven to 375 degrees. Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.
- Place the brussels sprouts in a single layer on a baking sheet.
- Drizzle the oil and vinegar over the sprouts and gently toss to coat. Bake for 25 minutes, turning once.
- Sprouts are done when they are lightly browned.
- Top with dried herbs if desired.