Frugal Fall Veggies: Brussels Sprouts

I tend to like things that are small and cute.  This is true of food as well, where sliders and miniaturized fruits and vegetables are lots of fun.  When I was a kid, I believed my brother that Brussels sprouts were miniaturized cabbages, and so I avoided them like the their bigger cousin. I believe my only encouter with Brussels sprouts were those that had been boiled and smelled sulphery.  It wasn’t until I had Brussels sprouts shredded and quickly stir fried that I had an epiphany, they were wonderful.  My absolute favorite way to have Brussels sprouts is roasted.  Be sure to roast them long enough to caramelize the sugars and for the vegetables to soften.  You’ll never go back to boiled.  In the fall, Brussels sprouts are inexpensive, often for under $1 per pound as they become abundant.  I like to serve the roasted Brussels sprouts to accompany simple meat and fish dishes, like a roast chicken or baked tilapia.  Butternut squash or chipotle potatoes are a great accompaniment.

Roasted Brussels Sprouts

1 pound Brussels sprouts
1 T olive oil
1 T balsamic vinegar
salt and pepper to taste

Preheat the oven to 400 degrees.  Trim the Brussels sprouts and cut in half if large, or quarter if very large. In a bowl, toss the prepared sprouts in olive oil, vinegar and season to taste.  Spread out in one layer on a roasting pan.  Place in oven and roast for about 35 minutes, stirring once in the middle of cooking.  Serve at once.  The leaves that break away taste like fabulous chips when they first come out of the oven.

shared at Frugal Friday, Food Renegade and Pennywise Platter