Pic by Franzi.
As a child I hated Brussels sprouts, as an adult I love them. Nevertheless, this love seems to be nothing compared to the relationship between Brussels sprouts and US citizens. Actually, I think they are crazy: Since a few years, Brussels sprouts are the über-vegetables there. And the supermarkets and farmers are selling them for horrendous prices. Visitors from the US are often posting pictures of European Brussels sprouts and their cheap prices on their social media channels. Despite this unreasonable hype, there’s one good thing: All the innovative Brussels sprouts recipes! Caramelized Brussels sprouts are currently my favorites:
Recipe: Serves 1-2.
500 g Brussels sprouts (cleaned and halved), aceto balsamico cream, brown cane sugar, olive oil.
Put the Brussels sprouts onto a baking tray, with the cutting side looking down. Sprinkle with olive oil. Roast in the oven for 16 minutes at 220°C. Sprinkle with aceto balsamico cream and some brown cane sugar. Put again in the oven and bake for another 18 minutes at 220°C.
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