I made a meal on Christmas Eve for my family that included an appetizer of pesto crostini, pomegranate sparkling wine cocktails, winter salad, roasted brussels sprouts, goat cheese scalloped potatoes and roasted coco and spice pork. My sister made some delicious rolls that went with.
The first recipe I’ll post is for the roasted brussels sprouts. This is the first time I’ve made brussels sprouts, ever, and they’re delicious. I didn’t work off of a recipe but just kind of roasted them and seasoned them and they were perfect.
30 small brussels sprouts
1-2 T. olive oil
Cream of balsamic
Turn the oven on to 400 degrees. Slice each sprout in half, cutting of a bit of the end as well. Peel off any of the larger, outer leaves to get to the nicely colored, tightly wrapped center leaves of the sprout. Wash and rinse thoroughly in cold water. Once sliced in half and cleaned, drizzle some olive oil over the sprouts and toss to cover. Pour sprouts onto a cookie sheet covered in tin foil. Season with salt and pepper and put into the oven for about 10 minutes. Check to see if the sprouts are cooking and soft, almost done. Drizzle cream of balsamic on top of the sprouts and place back into the oven for 5-10 minutes more. Take out of the oven and serve.
Notes: These were great. It’s a perfect winter vegetable that’s very tasty and great with cream of balsamic. I’d love to try this recipe as well from 101cookbooks.com when I have more time and am not making a whole big meal.
Servings: 8-9 servings with paired with a large meal.