• Jessica Pink

Redefined Brussel Sprouts

Brussel Sprouts. It makes sense. When you think of brussel sprouts, you thing of tiny soggy cabbage balls that your Grandma serves and you shove it down your throat at dinner and tell her its delicious. Well let me tell you. Those are officially passé. Why not roast them like you do with potatoes, asparagus, cauliflower, and carrots. So that is what I did. They are irresistibly scrumptious and they are the new potato chips...well I guess I am getting ahead of myself, but they are amazing!

It is easy as 1. 2. 3. (and 4. 5. 6. and 7.!) Wash. Cut Off Stems. Halve. Season. Roast. Drizzle. Munch.

I’ll skip steps 1, 2, and 3 because it is self explanatory. Now onto the seasoning part.

Drizzle sprouts with extra virgin olive, 3 cloves of crushed garlic, course salt, and pepper. Roast at 375o for about 45 mins, or until soft.

While cooking, make sure you have balsamic vinegar, honey, and course salt ready for when the brussel sprouts come out of the oven. Immediately drizzle over them and top with the salt.

Now it is the best part. Time to munch and enjoy, I promise they’ll be gone before you know it!

To re-cap: Ingredients: - brussel sprouts - extra virgin olive oil - course salt - freshly ground pepper - balsamic vinegar - honey

Feel free to experiment with seasonings, if you like heat chile flakes would spice up the dish, or if you’re feeling patriotic, swap out the honey for Canadian maple syrup.