Nov 232010

I think brussel sprouts are like diamonds in the ruff! There are so many different variations and additions that can be added to them. I was going to pre thanksgiving holiday party and said I would bring brussel sprouts, because recently I had been ordering them often when out.  Now, I had never cooked brussel sprouts but I thought if I said I would bring them, I would have to learn how to prepare them! Luckily a friend of mine was over who was a pro and was able to help me out!

Brussel Sprouts

2 lbs. of Brussel Sprouts

1/3-Cup Balsamic Vinegar

3 Tablespoons of Brown Sugar

1 Granny Smith Apple (diced into ½ inch cubes)

½ -2/3 Cup of Chopped Pistachios

¼ Cup of Olive Oil


Preheat Oven 425

Cut the root part of the brussel sprouts off, and take away outer leaves, if looking a little wilted. Cut in half and place head down on baking sheet. Drizzle sprouts with olive oil and salt evenly. Place in oven for about 20 minutes.

While sprouts are cooking in a saucepan cook sugar and vinegar down until is has reduced by half. After brussel sprouts have been cooking for about 20 minutes take them out and toss with the balsamic reductions and place back in the oven for another 5-7 minutes. Finish by taking them out of the oven and tossing with the apple and pistachios and ready to serve.

Now for the holiday my sister is serving Brussel Sprouts and she is steaming then and then frying them with pancetta and serving. I also just had them fried and tossed with Parmesan cheese. There are many fun options for this underestimated veggie.

Hope you have a happy Thanksgiving!!!