Roasted Brussel Sprouts with Walnuts

Well, the CC was never fond of brussel sprouts until he actually figured out how to make them well.

Well, the chief problem with cooking anything of the brassica family is that overcooking will make it smell bad, taste like nothing, and flabby to boot.

No taste; bad smell; no texture. How much worse can it get?

Moral? Don't overcook.

There's a simple way to handle it. Boil some water, and when it has come to a boil, dunk them, and cook for no more than 3 mins. Cool; cut each in half; then roast them.

Verdict? Very gobblicious.

Ingredients

1 lb brussel sprouts
balsamic vinegar (we used a fig vinegar)
walnuts (coarsely broken/chopped)
salt and pepper

Recipe

Boil the brussel sprouts as above. Cut them in half.

Lay them in a baking pan. Sprinkle with olive oil, salt and pepper. (Alternately, you can mix them with the above in a bowl, and then lay them out.)

Sprinkle with balsamic vinegar, and chopped walnuts.

Roast at 425°F for about 20 mins. Check if they have caramelized. If not, roast for another 5 mins or so.