Teach Me How To Cookie: Garlic, Herb, & Balsamic Roasted Brussels Sprouts

Sunday, February 24, 2013

Garlic, Herb, & Balsamic Roasted Brussels Sprouts

If you had a chance to try my Garlic and Herb Green Beans, you'll love this recipe! You'll also remember my all time favorite "secret ingredient" for veggies Wegman's Garlic & Herb Basting Oil which we will again use in this recipe. Even if you're not a Brussels Sprout fan, you HAVE to try these. I know these veggies gets a bad wrap, but if done right, they can taste just like candy!! Mmmm. Thanks, Dad for making me try Brussels Sprouts!

Garlic, Herb & Balsamic Roasted Brussels Sprouts

Shopping List:

1 lb Fresh Brussels Sprouts

4 C Water

Salt to Taste

Wegman's Garlic and Herb Basting Oil

2 Tbsp Balsamic Vinegar

2 Tsp Panko Bread Crumbs

1. Bring water to boil in a medium sauce pan. Add salt to taste.

2. Clean brussels sprouts and slice them in half.

3. Turn heat back to medium and boil brussels sprouts for 3-4 mins. Remove from heat and immediately place in an ice bath for 5 mins. (This process helps sprouts keep their color and crispness).

4. Remove brussels sprouts from ice bath and dry completely with paper towels.

5. In a medium bowl, mix brussels sprouts drizzled with basting oil, balsamic vinegar, and panko bread crumbs.

6. Spread out on cookie sheet. Bake at 350 for 15 mins. Enjoy!

These brussels sprouts we ate with last night's dinner while watching my current favorite movie Pitch Perfect! I've seen it 4 times in the past week and, lezzbehonest (movie joke!), I'll probably watch it once more this afternoon before I have to return it. If you haven't seen it, GO SEE IT NOW!!