I hope everyone had a wonderful Easter. My family all got together here at my house. We had a good time like we always do laughing and eating! There was way too much food! I made two dishes and two desserts and my mom made two dishes. It’s all about the eating with us! The Easter egg hunt was just a blurry of little bodies! We hid eggs on the front lawn, living room and dining room. It was chaos. I couldn’t even get any good pictures of the kids.
This is my last day of vacation. I ate out more than I thought I would so tomorrow I need to start eating more vegetables! Not long ago I finally tried brussel sprouts. They are just the cutest little things. They look like baby cabbages or little brains but something about them scared me! I finally became brave and decided to tackle them. They are pretty easy to cook with. They make an awesome side dish.
I think these will become a staple in my kitchen.
Balsamic Brussel Sprouts
There aren’t any specific quantities. Just make enough for as many people as will be eating. Yu can adjust the ingredients to your liking.
- Brussels sprouts
- Olive Oil
- Freshly Cracked Black Pepper
- Sea Salt
- Balsamic Vinegar
Preheat oven to 375°. Trim the stem end off the rinsed Brussels sprouts, remove any bad leaves, then cut the sprout in half lengthwise. Place in a bowl and add enough olive oil to lightly coat them – just a tablespoon or so – again depending on how many you are making. Now sprinkle with the salt and pepper. Now add a tablespoon or two of balsamic vinegar – about the same amount as the olive oil. Toss this all together well and place on a non-greased baking sheet cut side down. Place in oven and roast 15 minutes. Then turn the sprouts over and cooking another 15 minutes. If your sprouts are large you may need a little more time.
They came out so purdy! I am glad I am becoming more courageous with vegetables! Which one should I try next?
Recipe source http://www.robynsonlineworld.com/