Brussel Sprouts have an unearned reputation as the child torture device of the vegetable world. They do have a cabbage-like flavor when steamed (or too old), but it turns out that when you roast them, they come out pretty darn tasty. I made these for someone who despises brussel sprouts in any shape or form, and he took seconds. The vinegar browns to a sweet glaze on the sprouts.
Preheat oven to 350 degrees F
1/2 pound brussel sprouts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
You can leave brussel sprouts less than 1/4" diameter, but cut larger sprouts into halves or quarters. Cut the end off the stem, then slice lengthwise along the stem so that the leaves are held together with part of the stem in each piece.
Combine the oil and vinegar and toss brussel sprouts. Set in a pan so that they are 1-2 layers deep. Sprinkle with salt and pepper.
Bake at 350 for 25 minutes.
Serve immediately (they reheat well but don't keep long).
This works beautifully with other dark green vegetables, including broccoli or parboiled green beans.
This part of my life began when my very sick partner was diagnosed with Celiac. Even the slightest exposure to gluten can make him very ill for several days, so I have pursued gluten-free options with thorough aggression. In the U.S. a recent surge of gluten awareness means we have more choices than ever, but it still means hunting and analyzing and tracking down parent companies. After several years now of doing so, I want to share my tricks and tips with others who are still struggling.