I have a rather embarrassing story about Brussels sprouts…
I had never grown them before, so I decided to give them a try last year. I usually have decent luck with cabbage, and considering Brussels sprouts are in the same family, I figured I had a good shot.
I started the seedlings in my basement, and they grew beautifully. Once I transplanted them into the garden, they took right off and the plants were gorgeous and healthy. I patted myself on the back and looked forward to the harvest later in the year.
Then my garden tragedy happened, and I mostly avoided the garden for the rest of the season… Partially because there wasn’t much growing out there, and partially because it was just too darn depressing to go out there and look at the carnage.
Whenever I’d walk by the garden, I’d noticed the Brussels sprout plants still looked healthy and strong. But I kept waiting and waiting for the little sprouts to start forming on top, and they never did… I knew Brussels sprouts grew slowly, but good grief. This was ridiculous.
The frosts came and I turned the pigs into the garden… And then I realized my glaring error. The sprouts grow on the stalks, not on top. DUH, JILL. DUH. But by then it was too late, and so I was left with a row of dead Brussels sprout plants and a red face…
So yeah… My first year of Brussels sprout production was definitely a big fat failure. But you can bet that’s one mistake I won’t be repeating ever again.
Anyway, I might not be able to grow the things, but I sure as heck can cook them. I guessed I missed the memo about hating Brussels sprouts, because I’ve always loved them. They are like happy little bite-sized cabbages when you sauté them with garlic and toss ’em in butter. And c’mon folks– everything is good when you add butter and garlic.
I’ve also been experimenting with roasting them with balsamic and parmesan, and they just-so-happen to rival their butter-and-garlic counterparts, which is why I’m sharing this roasted Brussels sprout recipe with you today. And now you never have to worry about missing your first Brussels sprout harvest, either. You’re welcome. 🙂
Balsamic Roasted Brussels Sprouts
- 2 lbs Brussels sprouts
- 3 tablespoons extra-virgin olive oil (my favorite olive oil)
- 2 teaspoons balsamic vinegar
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt (I like this one)
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup shredded parmesan cheese, plus more for topping
Preheat the oven to 400 degrees.
Trim the ends off the sprouts and remove any damage or wilted leaves. Slice them in half length-wise and place in a mixing bowl.
Add the rest of the ingredients to the bowl, and toss.
Place the sprouts on a baking sheet, and bake for 15-20 minutes until softened and browned.
Remove from the oven, drizzle lightly with a bit more balsamic vinegar and a sprinkle of parmesan and serve warm.
Balsamic Roasted Brussels Sprouts
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Side Dish- Vegetable
Ingredients
- 2 lbs Brussels sprouts
- 3 tablespoons extra-virgin olive oil (my favorite olive oil)
- 2 teaspoons balsamic vinegar
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt (I use this one)
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup shredded parmesan cheese, plus more for topping
Instructions
- Preheat the oven to 400 degrees.
- Trim the ends off the sprouts and remove any damage or wilted leaves. Slice them in half length-wise and place in a mixing bowl.
- Add the rest of the ingredients to the bowl, and toss.
- Place the Brussels sprouts on a baking sheet, and bake for 15-20 minutes until softened and browned.
- Remove from the oven, drizzle lightly with a bit more balsamic vinegar and a sprinkle of parmesan and serve warm.
Brussels Sprouts are a great thing to have in the garden! I find that they outlast cabbage moth larvae much better than green cabbages, you can harvest them for a long period of time if you start at the bottom, and they are even better after a few light frosts. This year I tried lacto-fermenting a jar of them. But hoowee . . they were stinky when fermenting, worse than sauerkraut . . . my husband ended up putting the jar outside! Haven’t tasted them yet to see if it was worth it.
I bet they were stinky! I tried fermenting asparagus, and it was stinky too– won’t be doing that again!
Loooooooove brussels Sprouts! These look great.
I think the balsamic helps balance the bitterness – good timing too – cool season crops will be going in the ground here in just a few weeks.
If it weren’t for the dang cabbage worms – I’d grow more cabbage family crops. I love just about everything in it.
Yes– worms are the worst!
I find getting a small oil spray bottle to spritz the oil on the brussel sprouts very helpful in not over using the oil.
I also have used things like Amino Acid (soy sauce) spritzed over them also!
But my fave is the balsamic.
Great tip!
Looking forward to trying this recipe out! Brussels have always been a favorite around here.
Hope you love it!
So, did sprouts actually grow and you just missed them?
I think they had started… But I let the pigs in and they destroyed most everything before I had a chance to really inspect the plants. *facepalm*
The top of the sprout plant with a rosette of leaves and tiny sprouts is delicious. Just cook for a few minutes in boiling water. They started selling them at the farmers market I used in London and were cheap until they became a new in food.
Sounds delish!
I use almost this exact recipe except I add 2T of lemon juice and a little zest. So delicious!
YUM!
This recipe is simple and delicious. I do something very similar.
I’m glad I read the post because it got me thinking about the cabbage worms I battled last summer. I recently found Neem Oil! I had an aphid infestation in my greenhouse. After trying other organic remedies with little luck, I found Neem oil suggested on some gardening sites. It takes a couple of persistent weeks of spraying. Go on Amazon and look up Certified Organic Neem Oil spray (in a glass bottle). There are a variety of recipes on line for the spray mixture. “Neem oil can be used to treat a number of garden ailments, including: Insects: Neem oil kills or repels many harmful insects and mites, including aphids, whiteflies, snails, nematodes, mealybugs, cabbage worms, gnats, moths, cockroaches, flies, termites, mosquitoes, and scale.”
I wish I had known this last summer – damn cabbage worms devoured my sprouts.
I love Brussel sprouts, and ironically so do our kids. I think we have a thing for all things cabbage or something. I’m always looking for a great new recipe. Thanks, I can’t wait to try out this one!
Can’t go wrong with this simple prep. Even my 14 yr old daughter liked these! I used a black walnut flavored balsamic and cut back on the garlic a bit. Flavored balsamics abound…experiment to your heart’s (and palet’s) delight.