Why have brussel sprouts had such a bad rap all these years? Perhaps it was the ol' boiling method that did them in. Boiled veggies? Not so fun. But roast them up and they get all caramely-crisp and flat out delectable.Wash 'em and cut off a bit of the ends, removing outer leaves. Slice in half (unless they are tiny) and toss with olive oil, salt, pepper, and balsamic vinegar. Place cut side down on cookie sheet. Normally I pop them in the oven at about 375 degrees, turning after about 20 minutes and cooking for another 10 (or 'til tender ... but don't overcook!). Add a little grated parmesan, if you'd like and cook a few minutes longer. They get so crispy and yummy, I swear it's better than french fries.
This week, since our oven went kaput and we are waiting on the part to arrive (here's to hoping that does the trick!), I roasted them in my cast iron skillet on the stove-top. Once the cut sides start to brown and turn golden, start tossing and cook 'til done.
Sigh. Did I mention these are really good?
