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When I was a kid, I would eat almost anything except brussels sprouts. We only bought them in the square frozen box, so I could blame the freezer. But as a good kid, I had to at least “try” them. I held my nose, drowned them in ketchup, but finally landed on adding so much vinegar they were practically pickled.

And as the kid who would drink the pickle juice on the reg, this was my new favorite vegetable. Fast forward a couple of years, and fresh brussels became all the rage. So I gave them a try and found that the veggie I hated was now delish. 

But since I’m still a pickle juice aficionado, I still like my sprouts with a little vinegar. Or a lot. Here’s how I make brussels sprouts that even you will love.

It goes a little something like this.

Olive oil. How much? You’re guessing.

Balsamic vinegar. See? You can take the vinegar out of the sprouts but you  can’t… I have no idea where this is going. 

Parmesan cheese. Yes, I do use the stuff in the green shaker. Add salt / pepper to if that’s your thing. Again, how much is up to you. Mix it all up.

Add to a foil lined pan. Sprinkle some more parm. I dare ya.

Roast it at 350 for about 30 minutes. More if you like it softer. I prefer a little teeth traction.

They’re nearly perfect. All they need to do is to learn to fetch me a glass of wine and I’ll marry them. ALL of them.

Can’t make it now?

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