I was not one of those children who hated brussels sprouts...mainly because we were never forced to eat them as children. One of my parents must not have liked them, because although I have memories of having a disdain for many vegetables as a child, these were not on the list.
However, the few times I've had brussels sprouts as an adult, I've been disappointed. I am not a vegetable hater, but whenever I am served brussels sprouts, I just don't like them. Dave suggested this as a side dish to a dinner that I was planning on blogging, essentially, the recipe is his own concoction.
A Vegetarian & Cooking! original.
-10-12 Brussels sprouts, trimmed and cut in half
-¼ cup olive oil
-2-3 tablespoons balsamic vinegar
-Four mushrooms, sliced
-2 shallots, sliced thinly
-small handful of walnuts
-salt and pepper, to taste
|Trim the brussels sprouts and cut them in half.|
If any leaves fall off, save them, they will become deliciously crisp in the oven.
|Toss all of the ingredients together in a large bowl, make sure to coat all ingredients with the oil/vinegar.|
|Pour onto a cookie sheet and roast for 20-25 minutes at 400.|
|How could anyone hate these?|
I was eating these off of the cookie sheet before Dave could even get them onto the plate. This recipe was fantastic. Roasting the brussel sprouts brought out a lot of flavor. The smoky pieces of mushroom and shallot were divine, especially with the brussel sprouts. The walnuts added texture. I told Dave before we finished the plate that we will make these again, this recipe is worth reconsidering brussels sprouts!