Brussels Sprouts are one of those foods people tend to love or hate. Lucky for me, I’m a lover, not a hater. But everyone in my family hasn’t always agreed.
Roasted Brussels Sprouts – these could have cooked a bit longer but I was ready to eat!
It’s true that brussels sprouts and most brassicas have a bitter edge to them. You often see vinegar in recipes for them because it helps cut the bitterness. In general, brassicas sweeten up after the plant has experienced a frost. So if you’ve only tried them in the summer and thought they were too bitter, try them in the late fall or winter and see if you like them better.
Bitter or not, I dare you to tell me you hate brussels sprouts after you’ve had them like this! This is a great dish to throw together while your turkey is resting!
Ingredients
Drizzled with vinegar and ready to toss
- brussels sprouts
- turkey drippings or other fat (schmaltz, tallow, ghee)
- balsamic vinegar (make sure to use a brand that has no sugar or malt added)
- coarse-ground real salt to taste
Directions
Coated with drippings and ready for the oven
- Preheat the oven to 400F.
- Trim the ends and any wilted leaves off of your sprouts.
- Cut them in half lengthwise, or in quarters lengthwise if they are very big.
- Toss them with your drippings, salt, and a little splash of vinegar.
- Put in a roasting pan, so that the cut sides have pan contact as much as possible.
- Roast on bottom rack, stirring every 15 minutes or so until they are browned.
Variations
- Crush garlic and toss the brussels sprouts with it, or sprinkle with garlic powder.
- Add black pepper.
- Omit vinegar or use apple cider vinegar.
- Do them on the stovetop in a cast iron pan over medium-high heat, turning frequently until they are browned.
