Oven Roasted Brussels Sprouts

Brussels sprouts have a bad rap. Let's face it, after you read the title of this piece, you turned your nose up, at least a little. Some of you might have even experienced worse involuntary symptoms. Grow up! The cruciferous little bundles are often relegated to the "stinky" or "bitter" category, and nothing clears a roomful of kids (or adults) faster than "hey, who wants some yummy Brussels sprouts?!" Truth be told, with proper preparation, the sprouts can be turned into a delicious vegetable dish. Most of these complaints can be dealt with by use of a simple treatment: a salt bath, or brine. Yet another wonderful trick I learned from my mom, the brine works wonders in "drawing" bitterness out of vegetables, from cabbage to eggplant to...Brussels sprouts!

Oven Roasted Brussels Sprouts

1 lb Brussels sprouts
1/4 cup kosher salt
4 cups water
1/4 cup grapeseed, olive or vegetable oil
2 tb balsamic vinegar
1/4 ts sugar
1/2 ts freshly cracked black pepper
1 pinch nutmeg

Trim the sprouts at the base, taking care to leave most of the whole sprout intact. Remove any discolored outer leaves, but save any fresh, loose leaves and toss them into the pile. Cut a small "x" in the base. This allows penetration by the salted water, as well as the heat of the oven, allowing for more even cooking.


Bathing Beauties

Dissolve salt in water; add trimmed sprouts. Allow to stand at room temperature for 30 minutes to an hour. Rinse, drain and set aside. Douse the sprouts with oil. Splash with balsamic vinegar. Toss to coat. Sprinkle with sugar, cracked black pepper and nutmeg. Toss again. Place sprouts on a baking sheet or glass dish, prepared by spraying with cooking spray.


Sprouts and pork chops, ready for cooking

Roast at 400 degrees for 30-45 minutes, tossing every 15 minutes, until well-browned and crisp along the edges, and sprouts are tender when pierced with a fork. Remove from oven and set aside to cool slightly before serving.


A delicious meal!