I’ve never had brussels sprouts in my entire life until a few weeks ago when I saw them in the supermarket and thought I might really like them since I like a lot of veggies. I was right – I love them!, and they are so yummy prepared very simply with olive oil, salt and pepper. Thanks to my brother for getting me this set of The Tubby Olive Blood Orange Olive Oil and Dark Chocolate Balsamic Vinegar, which inspired me to use them in cooking these brussels sprouts.
I don’t think brussels sprouts are a part of Chinese cuisine, or at least I never saw them growing up in my household. I had many other ‘American’ foods in addition to Chinese food, but never came across brussels sprouts in anything we ate. Apparently this is not a kid friendly vegetable and I can see why; it’s very earthy like kale.
It’s a challenge writing some of these recipes as oftentimes my cooking process has been to add a splash of this or a pinch of that, and I’m rarely measuring anything out exact (unless it’s for baking or if I ever get into molecular gastronomy). My method of salting is to eyeball it and it’s worked thus far!
- 6 oz (half a bag) Brussels Sprouts
- Blood Orange Olive Oil (enough to lightly coat your brussels sprouts)
- Dark Chocolate Balsamic Vinegar (enough for drizzling)
- Pinch of Sea Salt
- Pinch of Black Pepper
- Preheat the oven to 400°F
- Prep your brussels spouts by washing them, and cutting them in half
- Toss them with olive oil in a bowl and spread them out on a baking sheet
- Sprinkle with freshly cracked pepper and sea salt
- Place in the oven for 30 min. (less if the brussels sprouts are small)
- As soon as you take them out of the oven, drizzle the balsamic vinegar on top and enjoy!
The Tubby Olive Reading Terminal Market 12th and Arch St Philadelphia, PA 19107