Now, before you say that you don’t like Brussels sprouts, hear me out about these little beauties: they just might change your mind. If you are among the approximately 50% of people who are predisposed to like Brussels sprouts (yup, you read that right), you will definitely be into these tangy little morsels. Honestly, nothing could be simpler, and in a sea of mashed potatoes and turkey, you need a bright bite here and there to punctuate the richness of tradition (and gravy) at your Thanksgiving table.
These sprout are perfect with our Rolled Turkey Breast with Sausage and Mushrooms and they will accompany almost any savory meal. In our house, everyone likes sprouts so they are an easy sell, but that also means we need to change it up often and come up with new and delicious ways to enjoy them. Sauteed with bacon is great, as is a shot of lemon and garlic for some unseasonable freshness.
Balsamic Roasted Brussels Sprouts
1 lb trimmed Brussels sprouts, cut in half
½ cup balsamic vinegar
¼ cup olive oil
salt & pepper
Toss the sprout halves in the oil and vinegar, sprinkle with salt and pepper. Roast on a rimmed tray for 30 minutes at 350° until tender and caramelized. Serve hot.