Hey you! Yes, you. The one who has been turning their nose up at brussel sprouts their entire life. I’m about to change that.
Listen, brussel sprouts get a bad rap. I get it. If you’ve had someone cook them for you the wrong way (boiled, mushy, and just overall unappetizing), I don’t blame you for being gun shy. But do me a favor – just try cooking them like this. I’ve converted multiple people to the dark side of eating brussel sprouts with this method, and I think I can convert you too.
First off, they’re cute. They’re like mini cabbages. Plus, if you can find them on the stalk anywhere, they’re really fun to pop off!
But, if your shopping situation is like mine, they mostly come in a bag. Grab your bag of sprouts, a sharp knife, and a cutting board. Then trim the ends off, and slice them all in half. You’ll coat them in some oil, and roast them in the oven. They’ll come out crispy and delicious! (See those individual leaves that are all brown? Those are the “chips” – they aren’t burned, I promise – they are the most delicious part!)
I recently saw this crazy brussel sprout trimming tool in a magazine. I get the idea behind it, but really, you’ll still need a knife to cut them in half. Now if the tool would both trim the bottom AND slice them in half, THAT would be an invention worth investing in. But honestly, leaving them whole is the exact thing that makes them disappointing. You’ve got to cut them in half to get that outer edge crispiness, and keep them from being truly mushy on the inside.
Here’s the thing about this recipe though – the balsamic vinegar is the game changer. If you’re lazy, you can just use regular balsamic vinegar on the sprouts. But if you really want the full amazing, delicious experience, make the reduction. It doesn’t even take any additional time, because you’re making it while the sprouts are cooking!
Reducing the vinegar thickens it up a bit. When that happens, it will stick to the sprouts and create a delicious coating. If you don’t reduce the vinegar, it will just be liquid pooling on your plate that you have to try to sop up with every bite. See those little beads of vinegar on the sprouts? That’s what you’re going for – it should stick to them!
Seriously, if you’re not a fan of sprouts, give this a try. They’re crispy & delicious. When Brandan travels for work, I usually make these for myself for dinner at least one night. Yes, I literally eat an entire bag of brussel sprouts! They’re that good.
Preheat the oven to 400° and line a baking sheet with parchment paper.
Rinse the sprouts, then trim off the ends and cut them in half and place them in a bowl.
Drizzle the sprouts with the coconut oil, then using a spoon or your hand (my preferred method), toss them around to coat.
Spread the sprouts out onto the parchment-lined baking sheet, then sprinkle with the salt.
Place in the preheated oven and roast for 20-25 minutes or until browned and crispy on the edges, tossing halfway through.
While the sprouts are roasting in the oven, place the balsamic vinegar in a small saucepan over medium-high heat. Bring to a boil, then lower to a simmer, stirring occasionally.
Cook until reduced by half and thickened; vinegar should coat the back of a spoon when stirred.
Remove sprouts from the oven, drizzle with the balsamic reduction, and serve.