I was an odd child because I grew up loving Brussels sprouts and not the fancy roasted kind but the mushy, overcooked, heavily buttered kind. I realize I am probably in the minority on this one, so in order to get my husband and kids to eat my beloved Brussels sprouts, I had to find a different way. This is a recipe for Brussels sprouts that is a hit with both my kids and my husband. It serves my family of six with some leftover.
1 ½ lbs. (approximately 6 cups) Brussels sprouts
3 tablespoons Wildtree Roasted Garlic Grapeseed Oil or extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon black pepper
1 ½ teaspoons garlic powder (if using plain olive oil)
Preheat oven to 425 degrees. Wash the Brussels sprouts. Trim the rough stem end off and cut each sprout in half. Toss the Brussels sprouts in the remaining ingredients and coat evenly. I find it easiest to use a plastic zip-top bag for this. Transfer the sprouts onto a baking sheet and put in oven on top rack. Roast for 15-20 minutes tossing halfway through to cook evenly. They are done when the outside of the sprouts are just beginning to caramelize and char. I love my Brussels sprouts a little crispy on the outside.
Grill Instructions: Heat your outdoor grill to high. Prepare the Brussels sprouts as described above. Then, transfer them to a piece of foil on top of the grill grates or a vegetable basket made for the grill. Grill for 15-20 minutes tossing halfway through to cook evenly. They are done when the outside of the sprouts are just beginning to caramelize and char.