I've had a bag of Brussels sprouts sitting in my refrigerator for more than a week. For some reason I just did not feel like cooking it. But then I'm also getting tired of throwing away food, so a few days ago I forced myself to cook the Brussels sprouts.
The easiest and most delicious way to cook these mini-cabbage looking things, in my opinion, is to roast them.
Note: see the pretty copper dish below? My friend Radha gave it to me for our holiday gift exchange. How adorable is it!? I think you'll be seeing it quite a bit.
Roasted Brussels Sprouts with Gorgonzola
1 pound Brussels sprouts, trimmed, quartered
2 tablespoons olive oil
2 tablespoons cherry balsamic vinegar (use plain balsamic vinegar if that's the only one you have)
salt & pepper
1. Preheat the oven to 475.
2. Combine Brussels sprouts with olive oil, cherry balsamic vinegar, salt and pepper.
3. Roast the vegetables on a aluminum foil lined cookie sheet (in one layer) for 30 minutes.
4. Serve the Brussels sprouts topped with Gorgonzola.
As soon as the cheese hits the Brussels sprouts, it starts to melt: ooh so good. The dish is great served hot or even at room temperature.
What's your favorite way of cooking Brussels sprouts?