Wait come back! You’re still at the right blog. I know Roasted Brussels Sprouts is probably the last recipe you’d expect to show up, but I can explain. Sometimes bloggers reach a breaking point. Things go wrong and you are left crying because your milkshakes overflowed onto the tablecloth you just ruined. Sometimes the only thing left to do is walk away. And somehow I came back with Roasted Brussels Sprouts, which I promise are not the mushy overcooked green blobs you grew up eating as a child. In fact, these are more addicting than French fries.
I should probably also note I’m not a big fan of French fries. Anyway, after my milkshake, I was really upset. Now it wasn’t just the milkshakes that pushed me. It was the failed shoot from the night before. The full time job. The house work. The search for answers. The not being good enough, popular enough, big enough. The milkshake shoot just wasn’t shaping up to what I had envisioned, and I lost it. I couldn’t even think about cooking dinner that day, so I did the one thing I knew I couldn’t mess up – I took a bunch of donations that have been building in my laundry/storage room and took it all to the thrift store. Except the first thrift store doesn’t accept donations (huh?) so I went to the other thrift store. Good thing we have three in town. Then I grabbed a sandwich for dinner and went home.
Still upset, I decided to cancel all blog-related plans for the evening and read my cookbooks. I had about 5 new magazines I haven’t read yet plus books just lying all over the house. I cleaned up one shelf (I have three) plus a few piles on the floor (don’t judge) and made a HUGE donation pile so I could make room for the new ones I bought this year. As the night went on, I was reminded about why I fell in love with blogging. I’m obsessed with recipes, and the two Bon Appetit magazines (yes I was that far behind on new issues) were packed full of “I want that now!” moments.
Then it hit me – I’m hungry. I actually ate dinner at 3:30-4 pm, which is early for me (dinner is 5-6 pm). It is now going on 8 pm. What can I make? I’m trying to eat more vegetables and had Brussels sprouts in the fridge. I was too tired to actually cook anything, so I opted for simply roasting them.
Growing up, my mom boiled the Brussels sprouts until they were really soft, so I never liked them. Fast forward to a few months ago where my coworker had some and made me eat one. I liked them, which was to be expected because I love cabbage. Next time I saw them fresh at the market, I bought a bunch and decided to try roasting.
This is probably my third time making Roasted Brussels Sprouts with olive oil and balsamic vinegar (seriously I can pour that stuff onto anything), and I had no intention of blogging them. However, after that horrible day, it is important to blog about what we love to eat, don’t just eat what we blog. So what if Brussels Sprouts doesn’t fit in with my blog? I started it to share recipes, not run it like a business. Besides, we need some way to balance out all of that cheesecake, right?
This is meant to be a no-recipe recipe. However, I included measurements for those who have never roasted before.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1/2 pound fresh Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- Sea salt, to taste
- Preheat oven to 375F. Have a cookie sheet ready.
- Peel off the outer leaves of the Brussels sprouts (they should come off easily). Trim each end then cut each sprout in half. Discard the outer leaves.
- In a medium bowl, toss together the sprouts, oil, vinegar, and salt. Lay them in a single layer onto a cookie sheet, cut side down. Roast for 15 minutes. Flip each sprout so the cut side is up then roast for another 10 minutes or until fork tender.
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