Brussels sprouts, two ways

brussles sprouts

Ah, the humble brussels sprout; a once despised vegetable that has recently (and happily!) made a culinary comeback. Gone are the days when the only way to cook a sprout (or any vegetable for that matter) was to steam it until you had a mushy mess, we have finally discovered that roasting is a much more desirable method.

I’m in no way inventing the wheel with these recipes, but if you haven’t tried roasting a brussels sprout, be sure to consider it for your next side dish.

Plus, from one batch of sprouts you can create two delicious (and simple) dishes.

(side note: this is the first time I’ve ever tried to write out a recipe. Please forgive if it’s confusing. I tried! My strengths lie more in the photography :) )

brussles sprouts3Roasted Balsamic Brussels Sprouts

1 cup brussels sprouts
2 tbs olive oil (or enough to coat)
1 tbs balsamic vinegar
salt & pepper to taste

preheat oven to 350.
cut off ends of brussels sprouts (toss the ends but keep the leaves that fall off, we’ll use these for the next recipe)
split sprouts in half
mix sprouts, oil, vinegar, salt & pepper
spread evenly on baking sheet
bake 30-40 min, until edges begin to char

brussles sprout chips

Brussels Sprout Chips

brussels sprout leaves (those outer leaves that fell off previously, although I recommend tossing the especially wilty ones…)
olive oil (enough to coat leaves)
salt to taste

preheat oven to 350.
mix leaves, oil and salt.
spread evenly on baking sheet.
bake for 10-15 min, or until leaves are fully crispy



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