Something amazing just happened.
Levi bought Brussels sprouts.
Oh big deal, you’re thinking. But wait. It really is a big deal. This is the guy who grew up thinking Brussels sprouts were wormy and unfit for consumption. (Likely a story he invented so that he could get out of eating them for the last 30 years.)
Recently Levi had to run a few errands, including picking up some groceries. So I assumed when I unpacked the grocery bags I’d see exactly what I put on the list. And I did. With one little tiny surprise addition. A big bag of fresh Brussels sprouts.
So the first thing I did when I saw the bag was rush off to message my friend Jacquelyn.
Because it was her recipe that I made a few months back which finally convinced Levi to enjoy these little green balls of goodness. And it was her recipe that he requested I make with this bag of Brussels sprouts.
Both Jacquelyn and I are so proud. (Imagine me beaming with pride right now.)
Here’s the recipe that won over Levi. Thanks to The Gourmet Housewife for changing our lives.
Balsamic Brussels Sprouts
- 1 lb fresh brussels sprouts, trimmed of external leaves, stems discarded and with an X cut in the bottom of each
- 1 red onion, thinly sliced
- 5 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 1 shallot, chopped
- ¼ cup balsamic vinegar
- Preheat oven to 425°F.
- Combine brussels sprouts and onion in a medium bowl with 3 tablespoons of the olive oil, salt and pepper. Toss gently. Spread on lightly greased baking sheet. Roast 25 to 30 minutes, stirring occasionally, or until vegetables are tender and caramelized.
- Meanwhile, sauté shallot in remaining olive oil in a small skillet over medium-high heat, about 5 minutes, or until tender. Add balsamic vinegar and cook 5 minutes more. Pour over brussels sprouts.
The original recipe called for using some fresh rosemary in the balsamic glaze. I am not totally in love with rosemary and rarely have it on hand, so I end up omitting it. I still love the dish without it.
Also, I have a hard time finding nice shallots. In the end I’ve always just used finely minced sweet red onion.