On this blogging journey, I've already learned so much. Playing with templates, figuring out aggregate websites, developing my photography, and best of all- creating recipes! As I twirl around the kitchen in search of the perfect spice or addition to a dish, I smile to myself. This is joy.
Thankfully, brussels sprouts are already beautiful. Though these naked ones cannot hold a candle in tastiness to their "after" selves...
Check it out.
Balsamic Brussels Sprouts
Serves 2 brussels sprouts lovers (or 3 regular people)
1 pound brussels sprouts
1 1/2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 teaspoon olive oil
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 clove garlic
Preheat the oven to 400 degrees. Slice the nubby ends (technical term) off of the sprouts, then slice sprouts in half. Toss uncooked sprouts in 1 tablespoon olive oil and spread on a baking sheet. Cook in preheated oven for 20-25 minutes, tossing once. Remove when sprouts are beginning to brown. Mix balsamic, mustard, olive oil, and thyme. Mince or zest garlic (my personal favorite is using a zester to get a fine zest) and add to sauce. Toss cooked brussels sprouts in sauce and serve!
Do me a favor- just try them.