Bottom line - Brussels Sprouts are delicious. They are healthy too. I have to say, I can't blame people for hating on Brussels Sprouts, because most people don't know how to cook them right. The trick is to roast them with a bit, and cover them in some delicious goodness as it's happening. This recipe produces a tender, crispy and flavor packed sprout. The key is the umami from the fish sauce, acid from the balsamic and slight sweetness of honey. Toss in a few nuts for additional texture and you are set. Give it a try and let me know what you think of Brussels Sprouts after.
Brussels Sprouts - 2 lbs cut into halves
Extra Virgin Olive Oil - 3 tbsp
Fish Sauce - 1 tbsp
Balsamic Vinegar - 1 tbsp
Black Pepper - to taste
Thyme - 2 sprigs
Honey - 1 tbsp
Preheat the oven to 400 degrees F.
Wash the sprouts, cut them in half and toss with olive oil, fish sauce and vinegar. Season with black pepper. Arrange on the baking sheet so they are face down. Roast for 20 min and check for golden brown, add herbs. When dark golden brown toss them and continue cooking for another 15-20 min. With 3 min to go, drizzle with some honey.
Remove from oven, toss, check seasoning, you may need a bit of salt. When you like how it tastes serve them up!