Oven Roasted Brussel Sprouts

UntitledBrussels Sprouts! Or as my kids used to call them: "Tiny Green Cabbages."  I normally steam them and serve with butter, Parmesan cheese and a splash of vinegar, as I'd learned eating them growing up. 

Then I discovered their char-roasted goodness with Balsamic vinegar and walnuts when a local restaurant served them as a side dish with roasted chicken.  

Now I try to buy in bulk, blanch, and freeze when my grocer has them, so that I have them on hand. 

To prepare for the freezer, boil water and blanch cleaned spouts 4 minutes. Cool quickly in an ice water bath and drain. Package and freeze in plastic bags, vacuum sealed bags, or plastic containers.
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Freezer Ready

Oven Roasted Brussels Sprouts
1 to 1-1/2 pounds fresh Brussels sprouts or
  package of thawed frozen Brussels spouts
2 Tabs. olive oil
2 Tabs. balsamic or malt vinegar
3/4 tsps. kosher salt
1/2 tsp. ground black pepper
1/3 cup chopped walnuts or sliced almonds
Optional Parmesan cheese for garnish

Preheat oven to 375 degrees.
Rinse sprouts in lightly salted water and drain. Cut off brown ends and pull off any damaged looking outer leaves. Mix them in a bowl with olive oil, vinegar, salt and pepper. They may be cooked whole or sliced in half through the core.

Place on a sprayed baking sheet and roast for 25 to 35 minutes, until crisp and browned on the outside and tender inside. Shake the pan a few times while roasting to even brown sprouts. Depending on the size of sprouts, they may be done at 20 minutes, especially if cut in half, so check at about 20 minutes for tenderness by inserting a toothpick, or end of sharp knife. 

Sprinkle chopped nuts over sprouts during the last 5 minutes of roasting.  Remove from oven and if desired, sprinkle with Parmesan cheese, additional salt and vinegar to taste.  Serve warm.  
Serves 4-6.

Note: another nice optional taste to include is diced bacon which can be mixed in when coating with olive oil and vinegar.

Estimated cost: $4 or less; $1 or less per serving.

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