We made it! Literally every month we found a seasonal food and made something delicious with it. And December, while local produced definitely takes a dip in most parts of the country - there's still many to choose from. I honestly had a hard time picking - there's yams or sweet potatoes, swiss chard, celeriac (which makes a great creamy soup). There's also robust and sturdy winter herbs like rosemary, thyme and bay leaves that can be added to stocks and soups for added flavour and nutrients!
However, I figured since it's almost the holidays and this native Italian vegetable is almost on their way out, let Brussels sprouts be one of your side dishes on your holiday table this season!
I never liked Brussels sprouts. Ask my Mom. I'm sure she found some in my pockets after dinner. Surprisingly things have changed and for the better, as we age our palates mature and change. The Brussels sprout has many bitter tones and our taste buds for the most part, don't really enjoy that. But there are simple ways to cook the sprouts so that you can compliment the bitter with sweet, salty or tangy. Not to mention, they are so good for you - fiber, B + C vitamins strengthening your immune system. Plus it's a cruciferous, that's a fancy word for an anti-oxidant-filled veggie preventing free-radical damage in your cells. Enough with the nutrition talk, let's get on with the recipe!
I like to par-boil my sprouts before roasting them. They will be more tender and you can add some sea salt to the water for added flavour. This is such a simple side dish or appetizer, please enjoy and let me know what your favorite winter veg is in the comments!
Sweet Balsamic Brussels Sprouts
MAKES: SERVES 4-6 (DEPENDING ON HOW MANY YOU EAT EACH!)
1-2 pounds Brussels Sprouts
1 t sea salt
12oz balsamic vinegar
1/2 cup and sugar you prefer
Par-boil: the Brussels Sprouts for about 10 minutes
Roast: in a casserole dish at 400F for about 15 minutes
- while the sprouts are roasting, in a small pot, mix the balsamic vinegar and sugar together on med-low. Continue stirring until it comes together in a syrup. Keep warm until using.
Pour: glaze on sprouts - stir and put back in the oven on broil - watching carefully
Serve: with chopped walnuts and crumbled goat cheese if desired - I did!