Balsamic Roasted Brussel Sprouts

Post-Mardi Gras green confetti

Since the fall, I've noticed brussel sprouts popping up on restaurant menus and at dinner parties everywhere. The recipes always seem to involve a balsamic reduction sauce and bacon. Not wanting to spend hours reducing balsamic vinegar, I decided to make a simpler bacon-free version. When roasted, brussel sprouts become sweet and lose the bitterness that they have when eaten raw or boiled. I suggest doubling this recipe, because you won't be able to stop eating them. I've started using them as a salad topping so that they last longer.

These will keep in a glass jar in your refrigerator for 5 days—if they last that long.

BALSAMIC ROASTED BRUSSEL SPROUTS

Pre-heat oven to 400º

1 lb. brussel sprouts, quartered

2 medium onions, chopped

6 cloves of garlic, chopped

1.5 Tbs. olive oil

2 Tbs. Balsamic Vinegar

1/2 tsp. salt

1. Toss together all ingredients in large glass baking dish.

2. Bake for 35 minutes, tossing occasionally.