Happy Monday everyone!! One of my dad’s favorite foods is Brussels sprouts, so we had to add them to the menu this weekend for Father’s Day. I have to say that when I was younger I didn’t care for them, but now I love them just as much as he does! This time we tried something a little bit different with the Brussels sprouts and they turned out delicious; they even ended up being the favorite dish of the night!
And surprise, I used my Balsamic Glaze in this recipe too! I’ve realized that I have used it in a lot of recipes lately, but it just tastes so good and is very versatile; it goes well with a lot of different foods. We have almost finished up our bottle, however! (Hint Hint: to my follower in Italy who sent it to us in the mail. I promise I will cook you yummy things with it when you arrive home)! I also used the Parmesan cheese that he sent us in the mail for this recipe! (Hint Hint: Forget your clothes and other personal belongings, just bring back a suitcase full of cheese and balsamic glaze 😉 ) Anyway, enough with my rambling and onto why we are all here….Brussels sprouts! Here is my new recipe for “Roasted Brussels Sprouts:”
1. Preheat oven to 450 degrees.
2. Rinse Brussels sprouts, remove outer leaves, trim the end of the stem, and slice into quarters length-wise.
3. Toss with olive oil, just enough to coat evenly.
4. Spread sprouts onto baking sheet and sprinkle lightly with salt and pepper.
5. Put in oven and bake about 30 minutes or until they are just beginning to caramelize.
6. Remove from the oven, drizzle with balsamic glaze, and sprinkle with parmesan cheese.
Not only do Brussels sprouts taste good, they are also good for you! They are good sources of Vitamins K and C.
Hope that you enjoy this recipe as much as we did and happy belated Father’s Day to all the dads out there!