January Vegetable: Brussels Sprouts (#2)

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.

Ingredients
Brussels sprouts
Olive Oil
White Balsamic vinegar
salt and pepper

Method
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.

January Vegetable: Brussels Sprouts (#1)

As indicated on the listie, I will be trying a new vegetable each month, cooked 3 different ways (number 24). This is the first entry in that category. (This entry also satisfies another item on the list, number 20, at least kind of. I did alter the recipe enough that the Husband doesn't think it counts.) More on Brussels sprouts (choosing them, storing them) to follow.

The Vegetable: Brussels Sprouts
The Cookbook: Fresh From the Farmers Market
The Recipe: Brussels Sprouts with Walnut Oil

Ingredients
1 tablespoon unsalted butter
1 1/2 tablespoons walnut oil
2 tablespoons chopped Italian parsley
2 tablespoons thinly sliced fresh chives
1 pound small Brussels sprouts
salt and freshly ground pepper

Method
Combine the first four ingredients in a large bowl. Trim Brussels sprouts ends. Bring a large pot of salted water to boil. Add sprouts and cook until tender, about 10 minutes. Drain and return to the pot over low heat. Cook briefly, shaking the pot until water evaporates. Transfer the sprouts to the large bowl and toss to combine. Season generously with salt and pepper and serve.

What I did:
I started by substituting olive oil for walnut oil because we didn't have any. I omitted chives. I halved the Brussels sprouts before cooking them. Does it count as making the recipe if I alter it that much? You be the judge.

The results:
Very good. The Husband (a sworn enemy of this particular vegetable) ate most of his serving. The walnut oil definitely would have added something spectacular, so when I remember to, I'll pick some up, and try again.