Indications to modern Brussels sprouts were likely cultivated in ancient Rome. Brussels sprouts, as we call them now, we grown as early as the 13th century in what is now Belgium. Brussels sprouts have made their way into the American cuisine. Today, they have become a popular item on restaurant menus as well as in households. These “mini cabbages” are full of nutritional benefits and have often been considered a power food. Whether they are boiled, roasted, or shredded- they will make for a great meal.
-20 to 30 brussels sprouts -1 to 2 tablespoons of olive oil -1/3 cup balsamic vinegar -1/4 cup spicy or Dijon mustard -Garlic powder -Salt & Pepper
Preheat oven to 400°F. Begin by washing the brussels sprouts and cut each in half.
Place the cut brussels sprouts in a bowl.Next, pour the olive oil, balsamic vinegar, mustard, garlic powder, salt and pepper over the brussels sprouts and mix.
After the brussels sprouts have been coated well, spread them on a foil lined cookie sheet.
Place in oven for about 15-20 minutes. The last 2-3 minutes, put the oven on broil to crisp them. Make sure to watch them closely, for you don’t want them to burn!
Time to eat!