Roasting is one of the best ways to prepare Brussels sprouts. Maintaining texture, crunch, and vitamins, this technique always wins out over boiling in tons of water.
My neighbor Susan introduced me to this practical preparation when she hosted us for one of her delightful dinners. I added sage and hazelnuts as a variation. I love to save the leftovers to fold into my Sunday morning omelet sprinkled with a little grated, soft white cheese like Munster or Havarti.
- 1/4 cup balsamic vinegar
- 1 pound Brussels sprouts, trimmed, cut in half
- 1 tablespoon fresh sage, chopped
- 1 tablespoon olive oil
- 2 tablespoons toasted hazelnuts, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Preheat oven to 400° F. In a small saucepan, boil the balsamic vinegar in a well ventilated kitchen, until it reduces by half about 5 minutes. Heat the olive oil in a large heavy skillet over medium heat. Add the sage and cook about 30 seconds until the sage is crisp. Transfer the sage to a paper towel.
- Add the Brussels sprouts and sprinkle them with salt. Decrease the heat to medium and continue to cook until the Brussels start to brown. Transfer the skillet to the oven and roast 8 to 10 minutes, or until they are fork tender. Drizzle with the balsamic. Sprinkle with the hazelnuts and sage and serve immediately.
Nutritional Stats Per Serving (1 1/2 cups): 157 calories, 4 g protein, 17g carbohydrates, 7g fat (0 g saturated), 0 mg cholesterol, 4g fiber, 174 mg sodium.
Weight Watchers® Points Plus: 4