|Roasted Brussels Sprouts, Apricot, Herbed Rice, Pan Seared Pork Chop.|
Still have leftover pork chops from the other day! So I packed it for lunch with some herbed rice, another apricot, and roasted brussels sprouts.
Now, if you hate brussels sprouts when they're boiled and steamed, you absolutely must try them roasted. I promise, it's like a totally different food! They take on this sweet, nutty flavor and get all crispy and delicious! Mine look very dark because they're covered in balsamic...and a little over-charred. You should definitely cook them until they're visibly golden and crisp, at least! Try it!
Delicious Roasted Brussels Sprouts
1 lb brussels sprouts
2 T olive oil
1-T vinegar, your favorite type
salt and pepper, to taste
Wash brussels sprouts and pat dry. Trim ends and cut in halves or quarters. Place in a bowl and drizzle with oil and vinegar, tossing very gently with a spoon. Lay sprouts (flat side up or down, I do both) on a lined baking sheet. Sprinkle with salt and pepper. Bake at 400F for 20-30 minutes, or until dark golden. Serve immediately.
Party trick: Soak toothpicks or wooden cocktail picks in water for 30 minutes. Stack about 3 brussels sprout halves on each stick and bake that way. Serve as a party appetizer with horseradish or a lemon-garlic aoli. You're welcome! Pin It Now!