Monday, November 19, 2012

balsamic brussel sprouts

Things have been wild around here. Just unreal. And by this, I mean totally non-stop, busy busy, on-to-the-next-thing on a list of 100 things.

That sort of wild.

But things are happening. Exciting things. Things I can't talk about just yet. But happy and fulfilling and all together just plain good things.

Something else good and wild? These brussel sprouts.

I adore Thanksgiving. I plan for it and and develop menus and scratch out those menus and rewrite menus. I just started brainstorming Thanksgiving yesterday. (I told you it's been wild). So I just know there are some of you out there without any clue of what to make for a side dish.

Make. This.

Roasted brussel sprouts + balsamic glaze + dried cranberries = candy. It's addicting really.

I learned the deep, dark secret to keeping brussel sprouts from getting bitter. It's rather straight forward, really. Don't let them get involved with water.

Now, if you're like me, and feel morally obligated to rinse fruit and vegetables, I just made sure to thoroughly dry the sprouts with a paper towel. And they were wonderful. Simply fantastic.

I made this for a pre-Thanksgiving potluck. I roasted up the sprouts in the afternoon and then wrapped them up once they cooled down. Josh (see I told you I would give you credit!) made the balsamic glaze. Right before we left, we reheated the sprouts in the oven (covered with foil) at 300 degrees for about 10 minutes. I tossed them with the glaze and stirred through the cranberries. And we were on our way.

brussel sprouts with balsamic and cranberries
recipe from The Pioneer Woman

3 lbs brussel sprouts
1/2 cup olive oil
Salt, pepper
1 cup balsamic vinegar
1/2 cup sugar
1 cup dried cranberries.

Preheat oven to 375 degrees. Trim and clean brussel sprouts. Half the sprouts and rinse them in a colander.  Pat them thoroughly dry with paper towels. Toss sprouts with oil and a generous amount of salt and pepper. Place in a large baking dish and put in the oven for 25-30 minutes, or until tender and browning. Stir sprouts every 10-15 minutes to ensure even cooking.

Mix balsamic vinegar and sugar and heat in a saucepan until it comes to a boil. Reduce heat to medium until the mixtures reduces in half, approximately 15 minutes.

Stir sprouts with balsamic glaze and cranberries.

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