Growing up, I would say that I was not a picky eater. I would pretty much eat any vegetable my mom put on the dinner table in front of me; broccoli, green beans, spinach, corn, etc…. However, when brussels sprouts landed on my plate, I REFUSED. I thought they were like disgusting little heads of bitter tasting cabbage. YUCK!
Fast forward to adulthood, where I actually prepare and eat my own vegetables without parental influence. I admitted to myself that I may have been too harsh on the mini heads of sour cabbage as a kid, and reluctantly sauteed myself some brussels. Still, disgusting. That was it, I had officially given up on them. For good.
Then, I had a vegetable epiphany!
In May Cody, his friend Collin and myself took a trip down to the San Diego Zoo for my birthday (where I, of course, fed the giraffes and it was the most magical moment of my life so far). That evening we met up with some of Cody and Collin’s other high school friends and had dinner at this super awesome little bar restaurant called Bayside Landing. There was like 8 of us in the party and a bunch of different appetizers were ordered. Someone ordered their crispy brussels sprouts. Somehow the universe knew how I felt about brussels sprouts and they landed on the table right in front of me. I immediately gave a disgusted face and the waitress must have seen it, because she asked me “you don’t like brussels sprouts?” I shook my head no. She said “well, you’ll love these, everyone does. They are the most popular appetizer!” I was thinking, ok lady, I am not your kid and you can’t make me eat these. But then everyone else started digging in and gushed about how delicious they were. So, I stabbed a few with my fork and took a bite. OH MY LANTA! They were crispy, yet squishy and perfectly seasoned with just a little bit of tang to them.
Here is my best rendition of the crispy-tangy brussels that changed my mind about brussels sprouts forever:
What you’ll need:
-1 bag Brussels Sprouts (mine are from TJ’s)
-5 table spoons olive oil
-3 table spoons balsamic vinegar
-Small toaster oven sized tray/pan
-Thongs for tossing
Preheat your toaster oven (or regular oven) to 450. Cut off the “butt” of the brussels sprout and then chop it length-wise as seen in the photos above. I would cut it into thirds if it was a bigger one, and into halves for a smaller one. Once you have all of the Brussels cut up, put them into a small/medium sized mixing bowl. Add 5 table spoons of olive oil, and 3-4 table spoons of balsamic vinegar. Toss well with your thongs to evenly coat all of the brussels in the olive oil and balsamic. Then you will evenly spread all of the chopped and coated brussels onto your mini tray/pan. After the brussels are evenly spread onto the the pan season them with salt, pepper, garlic powder, and smoke paprika. Give them a toss. Sprinkle again with the pepper, garlic powder and smoked paprika, but not the salt. Put them into the oven for 25 minutes on broil. Toss with thongs every 5-10 minutes.
They will come out so crispy and delicious! They may look a little over-cooked in the photos, but that is just the crispy-ness. YUM!
You can use a regular oven for these, as well. I just like to use the toaster oven because the regular oven makes our apartment SO HOT during the summer.
As always, thanks so much for taking the time to read my little bloggy! I hope you enjoy these brussels as much as I do!