Roasted Brussels Sprouts
I hate them, but maybe you won’t.

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I tried brussel sprouts last week.

I hated them.

I tried them because I issued a challenge to myself and all Art of Doing Stuff readers to eat a new vegetable.  Something you think you don’t like, or something weird, or something you just don’t normally buy.  Maybe something with spikes.

I should  have bought a purple potato.  I didn’t.  I bought brussel sprouts.  And for the second time in one week declared my objection to them.

And ever since,  people have been sending me recipes for brussel sprouts.  Why?  Because people want you to like what they like.  Especially when it comes to food.  It’s like a condition.

How many times have you said you don’t like some particular food only to have the person beside you try to convince you how good it is?

It goes like this:

You: I hate toenail soup.

Them:  You hate toenail soup!??  How could you? Oh, I think it’s delicious.  It’s has a wonderful musty taste when it’s in season.  It’s crispy and wonderful.  You know, you probably just haven’t had it prepared quite right.  What you need to do is slather the toenails  in melted butter and bacon.  Then you’ll like it!  I promise.

No.  No I won’t.  Butter and bacon can’t solve everything.  Just most things. Not Brussel Sprouts.  However, thank you to everyone who sent me brussel sprout recipes and offered to cook them for me at my house.

And now, the offending brussel sprout recipe for you to try.  I think it’s actually a very good recipe.  I just didn’t, ya know … like it.

In fact I hated it.  But maybe you won’t.

Blechy Brussel Sprouts

Ingredients

1 lb. or so of brussel sprouts

2 Tbsp. Olive Oil

2 Tbsp. Balsamic vinegar

3 Tbsps. Parmesan Cheese ( or more to taste … 3 or 4 cups, say)

Small handful of toasted pine nuts

Salt & Pepper

Preheat oven to 450°

Wash all of your brussel sprouts.  Not just one.  All of them.

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Cut the ends off your brussel sprouts.

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Cut the brussel sprouts into half or quarters depending on their size.

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Place them in a baking dish. I used a glass one. You could also use a roasting pan or cookie sheet.

Unless you threw your cookie sheet out the last time you used it because it looked like it was going to be really hard to clean.

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Drizzle with the olive oil.

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Do the same with Balsamic Vinegar. Or as my mother calls it “Balsmati Vinegar”.

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Sprinkle with salt and pepper.

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Grab em and head towards the oven. The big hot thing in the corner.
Cook for 30 minutes.

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In the meantime, toast up a handful of pine nuts. Just stick them in a pan and toast them over medium – medium/high heat on the stove.

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Once you start to smell them toasting, RUN towards the stove. They over-toast really quickly.

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Grab a nice hunk of Parmesan cheese. I have no idea why I capitalized Parmesan. I think it’s out of respect.

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Grate a few tablespoons of cheese. This rasp by the way is one of the more genius kitchen tools out there.

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After 30 minutes, remove your brussel sprouts from the oven. (check to make sure they’re tender)

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Sprinkle with the parmesan cheese. Add a little extra for me. Toss it about.

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Top with the toasted pine nuts and serve. It looks absolutely delicious.
And to be perfectly honest … I think if you liked Brussel Sprouts it would taste absolutely delicious.

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But I don’t, and it didn’t.  Enjoy!

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