Brussels sprouts -either you love ‘em or you hate ‘em.
I love.
I gotta whole lotta love going on for brussels sprouts. Weird-o.
One thing I have always wondered though, (and I know you have too) who named them brussels sprouts? They are clearly ‘cute-little-baby-cabbages’ and the whole world knows it.
So, cause they are so darn cute and little they can’t help but be delicious too. I fully expect you to fall in love with these CLBC’s and cook some up the next time you are short on time. Throw a few chunks of sweet potato into the pan with them if you want something more hearty, BBQ a steak, pour a glass of red wine and walla! An absolutely perfect dinner.
| Roasted Brussels Sprouts with a Sweet Balsamic Glaze |
- 3 cups brussels sprouts
- 2-3 cloves garlic sliced
- 1 onion
- 1 teaspoon of mixed dried herbs
- 1 teaspoon sugar
- 5 tbsp balsamic vinegar
- 5 tbsp olive oil
- salt and pepper
- Preheat your oven to 425 degrees. Rinse sprouts and trim stem ends if needed. Chop the onion in quarters.
- Whisk together the vinegar, oil, sugar and herbs in a small bowl til well blended.
- Coat the sprouts, garlic and onion with 1/2 of the glaze and spread out evenly over a baking sheet. Roast for 20-25 minutes or until the sprouts are tender and nicely roasted.
- When cooked drizzle with remaining glaze, season with salt and pepper and serve. Makes 4 servings.
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{ 9 comments… read them below or add one }
we love brussels sprouts around here!! always roast them with a little evoo but never tried the balsamic but it sounds like a perfect combo!! yum, cant wait to try them, sunday dinner bbq wlll be a good day to try! i will let evveryone know how delish they are!!
sounds delish, I love sprouts. Have just sowed some sprout seeds and placed them in Gloria the glasshouse ! Thanks Cathy
xxbernie
Fab! Have you grown them before? Make sure you take a photo to share on our Facebook Page -it would be cool to see them! Such an odd looking plant! x
I love CLBC’s! This recipe sounds fabulous!
Yay! I’m thinkin we need a CLBC’s club -Well, that just might be a tad over the top but thanks for sharing your CLBC’s love!
Thanks for stopping by my Facebook page! I love CLBCs and converted at least 3 people to lovers at Thanksgiving and Hannukah time. Roasting is awesome and I love balsamic with them – PioneerWoman reduces the balsamic and pours it on after. I like your idea of some before and some after. They are also lovely pan-fried in one layer (101cookbooks idea) and then add some parmagiano at the end. So good! My kids eyes light up when I make brussels sprouts!
And nice to meet you!
Beth (OMG! Yummy) wants to share….I Think I Can, I Think I Can … Apricot Raspberry Jam
Hi and Welcome! I think we might have to start a CLBC fan club! They can be cooked so many ways! I want to stir fry them next! YUM!
I LOVE Brussels sprouts, especially roasted! I’m always looking for new ways to prepare them. Thanks for linking up on my blog hop!
TastefullyJulie wants to share….{Moosewood Monday} Pasta Valenzana and a Blog Hop
Thanks Julie! Good ol trusty LBC’s as I like to call them.