Brussels Sprouts (finally getting it right after I've typed brussle sprouts, brussel sprouts, brussles sprouts..). I never really saw the big deal with these. As a matter of fact, I thought they were insanely repulsive. I remember being eleven and my mom had boiled them in salty water and told me to try one, only to find that they were like crunchy, bland, mini-cabbages I never wanted to eat again.
I mean, it was that bad. I was convinced they were worthless wastes of cellulose and chlorophyll put on this earth to taunt me as a vegetable that actually tasted like dirt.
That was until I was eighteen and my mother made pan-roasted Brussels sprouts, and my life changed completely. It was almost like the roasting process magically made them caramelized, charred, and actually heavenly instead of nasty.
Like the pie, I had not actually ever made them before. I knew I would love them, and that my picky husband probably would to (only if I didn't ask him to try them and he did it on his own).
Yield: 9 inch pie
B R U S S E L S S P R O U T S
- 3-5 cups Brussels sprouts, quartered or halved
- 2 tsp salt
- 1 tbsp dijon mustard
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
- 1/2 julienned red onion
- 1 cup cranberries
- 2 tbsp fresh rosemary leaves
- 1 tbsp coarse black pepper
- 3 cloves of garlic minced
- Preheat oven to 350 degrees.
- Combine all ingredients in a mixing bowl until everything is coated in the oil/mustard/spice mixture.
- Transfer ingredients to a 9 inch glass baking dish (or whatever you choose)
- Bake for 20 minutes, or until sprouts are brown/black and bubbling.
- Allow to cool for 5-10 minutes, or serve immediately!