Sunday, January 27, 2013

Brussels Sprouts

Brussels sprouts are another excellent fall/winter vegetable which are called Brussels cabbages in Spanish (col de bruselas). It's best not to boil them as this lessens some of their nutritional value so stick to steaming or frying as in the recipe below.

Brussels Sprouts Roasted with Balsamic Vinegar and Olive Oil 


  • 2- 3 cups brussels sprouts, sliced in half
  • dash salt and pepper, to taste
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil


Pre-heat oven to 375 degrees.

Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.

Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat.
Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.

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