Something I just learned is that they are called Brussels sprouts because that is where they first gained popularity. Now...my grandmother is from Belgium. I definitely should have realized that before but it never crossed my mind and I've been calling the brussel sprouts my whole life. Oops.
I love Brussels sprouts. Mariam and I just had a conversation about frozen vs fresh. I love them no matter what. Mushy cafeteria style as my dad calls them or crispy roasted, I'll enjoy them.
These were not unique to me but they were delicious. I'm pretty sure my brother adds balsamic sometimes when he makes them. Heating the pan and roasting at 500F is not what I usually do but it worked!
I love Brussels sprouts. Mariam and I just had a conversation about frozen vs fresh. I love them no matter what. Mushy cafeteria style as my dad calls them or crispy roasted, I'll enjoy them.
I went to the grocery store to pick them up and I couldn't find a normal bag of them. All I could find was a kit that came with a seasoning packet. But they were already prepped and cut.
I sliced a shallot. Add olive oil, salt, and pepper.
While you are prepping, set the oven to 500F and put the baking sheet in to heat up. Then throw the veggies on the hot tray. It should sizzle. Stick it back in the oven.
My phone fogged up from opening the oven lol. Mix them a couple of times as they cook for 15 minutes.
Take them out and mix with a tablespoon of balsamic vinegar.
These were not unique to me but they were delicious. I'm pretty sure my brother adds balsamic sometimes when he makes them. Heating the pan and roasting at 500F is not what I usually do but it worked!
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