Brussell sprouts have gotten a bad rap. Closely related to kale, cauliflower and mustard greens, they are low in calories but high in antioxidants, fiber, vitamins and minerals. If your grandma was anything like mine, she would broil boil brussel sprouts until they were a pile of mush, sitting unappetizing on your plate. Until watching Food Network and Ken made these in a completely different way, I would never have agreed to try them. Now I’m addicted.
4 cups Brussels sprouts, halved
2 tablespoons olive oil
1/2 red onion, thinly sliced
2-3 garlic cloves, minced
salt and pepper, to taste
3 tablespoons balsamic vinegar glaze
Preheat the oven to 425 degrees F.
Wash and cut brussels sprouts in half. Mix them with oil, onions, garlic, salt, and pepper. Spread onto a baking sheet in a single layer and bake for about 30 minutes, stirring occasionally, until browned on the outside and fork tender. Remove from oven and toss with balsamic glaze. Put back in oven for 5 minutes or less, until brussel sprouts are sticky. (Don’t go over 5 minutes as glaze can burn.) Serve warm and enjoy.