Thursday, April 2, 2009

Winter fare theatre

Since we've now waded ankle-deep into April and are still wearing long johns to fend off the damp chill, I present to you yet another installment of winter fare theatre. Please don’t give up hope. I’m sure we’ll get to the pineapple and popsicles soon … but for now, it's OK to keep using the oven. I’ve been doing a lot of vegetable roasting lately, namely broccoli and brussels sprouts. Roasting is my favorite way to prepare broccoli and my second favorite way to prepare brussels sprouts (60-second sprouts are still my favorite). The dry, high heat brings out the natural sweetness in the vegetables and produces a really intense, concentrated flavor. The trick in this “recipe” (if you can call it that — sorry for the lack of measurement) is to add the balsamic vinegar before you roast. It creates a sweet, syrup-like glaze on the vegetables. Enjoy!

Roasted balsamic broccoli & brussels sprouts
Serves four as a side dish.

1 pound each broccoli florets and brussels sprouts (cleaned and halved)
Enough olive oil for a light coating (probably a little less than 1/2 cup)
1/4 cup balsamic vinegar (approximate)
A few big dashes of garlic powder
Kosher salt and pepper to taste

Preheat oven to 450 degrees F.

Line baking sheet with heavy aluminum foil.

Toss all ingredients together and roast for 18 to 20 minutes, turning/mixing once during cooking.


Anonymous said...

Hey Hillary, I have a recipe for asparagus that is very similar to this. So tasty, we eat it almost every night.
Melissa Shattuck

jenny said...

Sounds good!

Missy said...

Balsamic and brussel sprouts, brilliant!

Emily said...

It's May 20 ... time for a new post!

Katie said...

That looks really good! I love brussel sprouts!