Young & Hungry

So fancy!

     
It’s the proverbial vegetable that sends naughty children screaming into the night, but I am here to tell you that Brussels sprouts actually are not the archenemy to all things palatable. In fact, they can be quite delectable and are low in calories and high in phytonutrients, making these crucifers quite the tasty little powerhouse. Case in point: Sesame Roasted Brussels Sprouts, a great way to enjoy an infamous vegetable and get a mega dose of Vitamin C, to boot. Brussels sprouts are a hearty vegetable and therefore square off nicely with the strong, nutty flavor that sesame oil imparts, while the vinegar adds a bit of tang. They’re perfect for the naughty–and nice–among us.

     

1 lb. Brussels sprouts, cleaned, trimmed, and halved
(to clean and trim: wash then pull off any suspicious looking outside leaves and trim the stem part)

   

• 2-3 T olive oil
• 2-3 T balsamic vinegar
• 1 t sesame oil (you’re going to want to use more, but don’t….this stuff is potent)
• ¾ t Kosher salt
• Freshly ground pepper (I like it a very fine mill for this recipe)
      

Spray an 8×8-in baking dish with cooking spray; preheat oven to 375 degrees.
      
Toss Brussels sprouts with all other ingredients and pour into prepared dish. Cover dish tightly with foil and roast until sprouts bright green and tender, ~30 min. Uncover and return to oven until nicely browned on outside. Drizzle with additional vinegar to taste and serve.