The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.
Roasted Brussels Sprouts
If I had a dime for every person that has written to me and asked if I either eat vegetables, have recipes for vegetables or simple sometimes even know what vegetables are, I would have several hundred dollars, no exaggeration. Yes, I matter of fact love vegetables but, to me, they are just not as fun to write about as desserts. I literally eat just about everything. Lately, I have been off on seafood boils, which I’m sure are not healthy as something like a salad but they are healthier than say a cheeseburger and fries! I am a big believer in “everything in moderation, including moderation”. People laugh but that really is not a joke. That is how I try and eat because I love food and if I am not careful, I can overeat in no time. Some of my friends say I am like Kirby, the video game. Do not know him? Google him. It is hilarious. He literally eats everything.
The recipe I am sharing today with everyone is simply one of my favorites. I believe I have shared something similar here before with some of the same ingredients and cooking methods but that was for roasted vegetables, this is for Brussels sprouts, so therefore the time and temperature are a little different. Plus, this one, you can drizzle on balsamic vinegar! I love balsamic vinegar and I am telling you, you can really find some good ones at your local grocery store! I like one that has been reduced a little and is on the thicker side. I find that those have more flavor than their thinner varieties. Oh and if the going gets good, you can top these with shredded Parmesan cheese too! My favorite part of this recipe is the little leaves that fall off as you cut them in half. Be sure to throw those on the sheet pan too! They crisp up as well and are really delicious!
Roasted Brussels Sprouts
2 pounds Brussels sprouts
4 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
Start by preheating your oven to 400 degrees F.
Spray a baking sheet with non-stick cooking spray.
Prepare the Brussels sprouts by chopping off the core ends, then cutting in half.
Spread onto prepared baking sheet.
Drizzle with olive oil, salt and black pepper.
Toss together with clean hands.
Roast in preheated oven for 30 minutes.
Remove and drizzle with balsamic vinegar and Parmesan cheese if desired.
Can also toss in some cooked bacon for extra flavor.
Ask and Answer: How are you coping with this terrible heat? Any no bake cooking or baking recipes that you would like to share? If so, visit my website and leave me a message! Hope to hear from you soon!