For the second round of Brussels sprouts, I tried a simple preparation method. I drizzled them with a little olive oil, then roasted them in the oven until they were slightly browned and cooked through, about 20 minutes. I did toss them around about 10 minutes into the roasting time. Once out of the oven, they got a sprinkle of salt and pepper, and a drizzle of white balsamic vinegar.
The roasting brings out a sweetness to the Brussels sprouts, and the white balsamic takes that sweetness to the next level with a zing. The Husband agreed we could have used a little more white balsamic, but he did eat (and kind of enjoy) most of his serving.
Next up, I am interested in trying the sprouts directly from the stalk. They are available at Central Market this way, and apparently taste better because the stalk tricks them into thinking they are still growing and continues to provide some nutrients to them.
White Balsamic vinegar
salt and pepper
Spread Brussels sprouts on a cookie sheet or baking pan, and drizzle with olive oil. Roast in a 400 degree oven for 20 minutes or until desired amount of cooking is reached. Move them around the pan about halfway through the cooking time.
Once cooked, transfer them to a bowl. Drizzle them with white balsamic vinegar and salt and pepper to taste.