Are you ready to dive into the quirky world of Brussels sprouts? Yes, those little green vegetables that often get a bad rap! Today, we’re turning them from the ugly duckling of the vegetable kingdom into a star dish for your dinner table. Let’s trim and prepare these mini cabbages to make them the life of the party!
How To Trim Brussels Sprouts
First things first, let’s get down to business and learn how to prep our Brussels sprouts. Trimming is essential if you want them to look presentable and actually want to eat them! Grab a cutting board and let’s make those sprouts look fabulous. Trust me; the taste will be worth it.
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 tablespoon balsamic vinegar (for a touch of pizzazz)
- Minced garlic - because every dish is better with garlic!
Instructions
- Preheat your oven to 400°F (200°C). This is like a warm hug for our sprouts.
- Rinse the Brussels sprouts under cold water and pat them dry. Now they’re ready for their big moment!
- Trim the stems off each sprout and peel off any yellow or damaged leaves. Think of it as giving them a fresh haircut!
- In a large bowl, toss the trimmed Brussels sprouts with olive oil, salt, pepper, and minced garlic. Make sure they’re nice and coated—like a veggie spa treatment!
- Spread them out on a baking sheet in a single layer. We want them to have some personal space while roasting!
- Roast in the preheated oven for about 20-25 minutes, shaking the pan halfway through to ensure even roasting. You want them to be golden brown and a little crispy on the outside. Yum!
- Once they’re perfectly roasted, drizzle balsamic vinegar on top to give it that extra zing. You’re going to want to devour them immediately!
There you have it — beautifully trimmed and roasted Brussels sprouts that are ready to steal the show! They’re easy to make and the perfect side dish for any meal. So go ahead, give them a chance, and surprise yourself with how delicious they can be!
