So, do you miss me? I miss y’all! I cannot believe this past month! 2015 came on hard and fast! My man turned 26, I went to Las Vegas for the first time, went on a mountain trip with old friends, then I became sick as a dog…and to wrap it all up I have also been running around like a crazy person to finish up wedding details. I will be a married woman in less than 2 months now (just call me the old ball and chain). My how time flies!!! My only regret is my lack of planning to work on all of the delicious recipes that are floating around in my head. Seriously though, I have so many ideas that need to be tried out and I simply haven’t had the chance. What. The. Heck. Not to worry, I have literally penciled in time for just me and my kitchen this chilly month of February. It’s therapeutic to play with the pots and pans, oils and herbs, knives, and in the best case scenarios, open flame…. you know? I can definitely tell I fell off this last month; and I want back on!
Today I present to you a veggie that gets a bad reputation for NO GOOD REASON! Brussel sprouts. These little green balls are so delicious and very versatile. They are also a nutrient powerhouse! Did you know that just one serving of brussel sprouts will meet your Vitamin C and Vitamin K needs for the day?! I definitely have more brussel recipes in my future but I figured I would start off with one that requires few ingredients and is very simple to make. All you need is a little patience to let the oven do its thing. I REALLY recommend that you make this recipe, fall in love with brussel sprouts, and when I post more complicated yet just as tasty recipes for them in the future you’ll be like” YES! Jenn posted another brussel sprout recipe! Best day everrr!”. So just go ahead and do it…these ones are even frozen. What I am telling you right now is that there is no excuse not to try this recipe out…or you are officially a lazy piece of S***…yeah I said it! Brussel for daysssss! Ok, let’s go!
- 12 oz bag frozen brussel sprouts (whole) or fresh sliced in half (with little knob things cut off)
- 2 tbs olive oil
- 2 tbs balsamic vinegar
- ½ tsp salt
- ¼ tsp pepper
- 2-3 tbs agave nectar
- Preheat oven to 400 degrees.
- Pour brussel sprouts into a large mixing bowl. Add olive oil, balsamic vinegar, salt, and pepper.
- Toss brussel sprouts until evenly coated. Pour onto a baking sheet.
- Place in oven for 25 minutes. If using fresh brussels, pull out and let cool 5 miinutes.
- If using frozen brussels, place back in oven for another 20 minutes. Towards the end of the 20 minutes start watching your brussels. They should be browning but not burning.
- Once frozen brussels have browned, pull out of oven and let cool for 5 minutes.
- Drizzle agave on top and try not to eat the whole pan by yourself.