From Dread to Love

When I was younger I detested brussels sprouts. However now they are one of my favorite vegetables.  This baby cabbage is so delightful now.  Here is a recipe that hopefully will turn your head too.

Brussels Sprouts with Cheese
adapted from: http://www.barefeetinthekitchen.com/2014/09/crispy-brussels-sprouts-recipe.html

2 lbs fresh brussels sprouts
1-2 T olive oil
1 t salt
1/4 t pepper
1/2 cup grated Parmesan cheese

Preheat oven to 425.  Slice brussels sprouts and place in bowls.  Toss with oil, salt and pepper.  Place on a lined baking sheet.  Roast for 10 minutes.  Stir and roast an additional 5minutes.  Sprinkle with cheese just before serving.

Glorified Veggies

Ever had a vegetable that you can not seem to cook right no matter how many times you try?  My husband LOVES his Brussels sprouts.  Every other time I have cooked them they have turned to mush and grossness.  However he last time I made them (for Valentine's Day, incidently) they turned out just great (I even loved them too).

Brussels Sprouts With Balsamic &  Cranberries
http://thepioneerwoman.com/cooking/2011/12/brussels-sprouts-with-balsamic-and-cranberries/

3 pounds Brussels sprouts
1/2 cup Olive oil
salt/pepper
1 cup balsamic vinegar
1/2 cup sugar
1 cup dried cranberries

Trim and clean Brussels sprouts. If you wants lots of yummy juice in the middle of them, cut in half. Toss in olive oil.  Place on baking sheets, dividing sprouts between two sheets.  Sprinkle with salt and pepper.   Bake at 375 for about 25minutes.
In a sauce pan combine sugar and vinegar.  Boil.  Reduce heat.  Simmer until thickened (about 20 minutes).
Once sprouts are out of the oven.  Drizzle over top (and toss) with vinegar mixture.  Toss in cranberries.  Serve.