In other words, my body demanded a vegetable today.
I had a bag of brussels sprouts in the fridge that I swear I planned to eat, you know, once all the chocolate was finished, so I decided to steam them up as usual. But I had just returned from the store with a bottle of balsamic vinegar, and I Love-with-a-capital-L balsamic vinegar, so I got online to find out how to combine the two.
If you don't already like brussels sprouts, I can't imagine that this recipe will convert you. I will, however, say that I thought this was really tasty and it will definitely be made in the cocina again. If you decide to try this, please let me know what you think.
I also realize that, although brussels sprouts are green, this probably isn't the most festive thing to be posting on St. Patrick's Day, but I promise you, I do have a few very March-appropriate recipes in the queue, so please stay tuned. In the meantime, please have a green beer in my honor.
2 to 3 cups brussels sprouts, sliced in half
salt & pepper, to taste
3 tbsp balsamic vinegar
3 tbsp olive oil
Pre-heat oven to 375 degrees.
Whisk together vinegar, salt and pepper in a small bowl. Slowly incorporate the olive oil until a dressing is formed.
Place the brussels sprouts in a single layer in a baking dish. Drizzle the oil and vinegar over the sprouts and gently toss to coat.
Bake for 25 minutes, stirring once or twice. The sprouts are done when they are lightly browned.