Balsamic Brussels Sprouts

I grew up watching Harriet the Spy and that was honestly my first encounter with brussels sprouts: she said “ick” so I believed her and honestly never had brussels sprouts in my life until adulthood. My friend made them for me and they were AMAZING! The only difference here would be I made the prep easy for beginners and he always adds pancetta because he’s extra and we love him for it. HERE WE GO!

Balsamic Brussels Sprouts

INGREDIENTS and SUPPLIES:

• About a pound (or a bag) or brussels sprouts.
• 2 tbsp of EVOO
• 1 tsp Kosher Salt
• 1/2 tsp fresh cracked black pepper
• Balsamic glace [glaze/reduction]*
  • Keep this bottle because you can use it on SO many things!
• 1 – gallon sized ziplock bag
• 18 x 13 “half sheet” pan
• Aluminum foil [to cover the sheet]
• Kitchen or Santoku Knife
• Cutting Board
• Small mixing bowl
• Old plastic grocery

INSTRUCTIONS:
Preheat oven to 400 degrees F (205 C)

1. First you want to make your “clean-up” bowl.
   I like taking a wide-rim mixing bowl like these:  then putting a plastic bag from the grocery store over it so I can throw in my scraps and trash while I cook.
2. Trim your brussels sprout ends and remove the outer leaf layers.
    Most brussels sprouts look like mini-cabbage heads.  You want to take your knife and just slice off enough of that rough bottom so that the whole thing is edible, but not so much that the leaves have nothing holding them together! You’ll find that you will lose a lot of “outer leaf” and that’s ok! Toss it into the “clean-up” bowl.
3. Take your trimmed brussels sprouts and fill the ziplock bag.
   You should have about half the bag if not a little more full.
4. Time to season!
   Pour your EVOO into the bag. Sprinkle your salt and pepper into the bag. Seal the bag. Now SHAKE IT UP! Coat those sprouts in the olive oil and make sure to try to distribute the salt and pepper as well. [This is a GREAT part for kids to help with, by the way!] . Pour onto you aluminum foil lined baking sheet, and place on the center oven rack.
5. Now you’re roasting!
    Let them roast in the preheated oven for 30 to 45 minutes. You can shake pan every 7 minutes or so  for even browning. Keep in mind everyone’s oven is a little different, so if they seem to brown too fast (like 15 minutes in) Reduce heat to 375 or even a little lower when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done.
6. Finishing Touches:
    Take them out of the oven, place them on your desired serving plate or bowl, drizzle with balsamic glaze (I always prefer the zig-zag) and serve immediately.

ENJOY!