Let’s add a little sparkle to our side dish routine! Balsamic Brussels Sprouts are a mini revamp of a little green veggie that I’ve been taking for granted lately.Brussels sprouts are like my favorite pair of sweatpants.I count on them.

With their warm, crispy, caramelized outsides and tender insides, they are a pleasing addition to just about any meal.They taste fantastic, and they are great for you too! Even those who profess to not being a fan of B.sprouts have changed their tune once they’ve tried them roasted (just check out the reviews on these Roasted Brussels Sprouts with Garlic).

Brussels sprouts look like mini-cabbages.While the two are related (both are members of the cruciferous family, along with broccoli, cauliflower, and kale), they are distinct.One important commonality that all cruciferous veggies share: the oven transforms them from bitter to sweet (check out these Cabbage Steaks for another example).

It’s a quality you can harness in your own kitchen.In fact, roasted Brussels sprouts are so sweet and tasty, I make them in some fashion at least twice a week.Any leftovers are eaten at lunch the next day.

Classic Roasted Brussels Sprouts with just olive oil, salt, and pepper are my most-cooked recipe at home.They’re here for me, always.If my oven is occupied, these Sautéed Brussels Sprouts create the rich crispiness on the stovetop in less time than oven roasting.

If I’m in the mood for minimal effort, these Roasted Frozen Brussels S

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