I’m not an overly political person.  I’m for kindness, against hate and very pro chocolate.  Now that you know where I stand, I must admit that all of the rhetoric has clearly seeped into my brain causing me to write this silly post politicizing vegetables.

The Politics Brussels Sprouts

I did not grow up in a Brussels sprout house.  We lived staunchly in the string bean, pepper and carrot camp.  But cruciferous vegetables, no. As I grew up, I tried to expand my point of view.  I dabbled in broccoli, cauliflower and zucchini and found that I could really see why people loved these vegetables.  But Brussels sprouts?  Wasn’t this the fodder for Mrs. Cleaver and The Beave? Wasn’t it a vegetable whose time had come…and gone? Well, America, I’m here to tell you the answer to this question is a strong and definitive NO! Hold on to your zoodles and hear me out.

If this, never Brussels sprout, girl can have a change of heart, so can you. When roasted fresh in the oven, they take on a caramelly, crispy quality and have a similar feel to a roasted potato with added benefit of fiber, Iron, vitamin C and Vit. A.  This recipe, is a sort of training wheel to brussel sprouts, if you will. It is sweet, salty, crispy and all around delicious.

Now, as I said, I’m not generally a political person, but I do believe that all vegetables deserve an equal chance and should not be pushed out by inside the waistline politics. With your help, we can reach across the table and make the side dish great again…no wall needed.

My name is Rachel and I approve this message.

Oven Roasted Brussel Sprouts with Vanilla Balsamic Glaze

Prep time: 10 min.
Cook time: 30 min.
Serves 4-6

Ingredients

1 lb. Brussel Sprouts (outer leaves removed and sliced length-wise)

1 Tbs. Extra Virgin Olive Oil

Salt/Pepper

Topping:

1/4 cup Gluten Free Bread Crumbs (I use Ian’s Panko)

1/4 Slivered Almonds

1/4 cup grated parmesan cheese

Glaze

1/2 cup Aged Balsamic Vinegar

1 tsp. Vanilla Extract

Instructions

1. Line a rimmed baking sheet with foil and Preheat oven to 400°
2. Place brussel sprouts on baking sheet and drizzle with oil.
3. Toss to coat and place cut side down.
4. Roast for 25 minutes.
5. Remove from oven and sprinkle with topping ingredients.
6. Place back in oven and roast for 5 minutes more.
7. Drizzle with balsamic glaze and serve

Glaze:

1. Pour the balsamic vinegar into a small saucepan and place over medium heat.
2. Allow to simmer until it is reduced by half (coats the back of a spoon/is the consistency of maple syrup).
3. Remove from heat and stir in vanilla.

Notes

I don’t recommend using the Glutino brand of bread crumbs. They have a corn meal consistency and won’t work well in this recipe. The Ians seem to be readily available at the supermarket and really shine in this dish.