Tuesday, November 20, 2012

Brussels Sprouts - Pan Roasted

I despised Brussels sprouts as a child.  Just the sight of those boiled green blobs on my plate would instantly prompt my gag reflex into hyper-drive.  (even if it was on the same plate with a hot dog and french fries!)

Today's sprouts MUST be different.  It must have been some metabolic change in plant itself. The only reason I have to verify this is that... well.... Brussels are now one of my favorite vegetables!  How could that have happened without Devine intervention??  It may simply be that instead of boiling the good Lord's little green veggie to the point of mushiness, we have learned to cook them healthier and tastier.

Here is what happens in my kitchen-

Ingredients needed- 

1lb. fresh Brussels sprouts (rinsed and dried)
1/4 cup basalmic vinegar
2 Tbsp. olive oil
1/4 cup chicken broth
salt & pepper to taste

Examine the sprouts. Snip off ends and peel off any damaged outer leaves, then cut each in half placing them in a non-reactive bowl (glass).

Mix vinegar, oil, broth vigorously in a small bowl to blend well.  Pour over sprouts.
Using a spoon, stir the sprouts so that all are covered.  Let sit for 15-20 minutes stirring every so often to coat.

Preheat the oven to 400 degrees.

Coat a baking dish with cooking spray.  Using a slotted spoon transfer the sprouts from the bowl to the dish.

Bake for 20-25 minutes.


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