For some reason this year I have fallen in love with brussel sprouts. I never liked them as a kid and barely gave them a second chance as an adult, until now. I’ve ordered them at every restaurant I’ve been to that has them on the menu, sans meat. My absolute favorite version so far has been at The Misfit Bar in Santa Monica. I’m not sure what they put in that sauce but I know that it probably includes loads of butter. So, I decided to make my own, as usual, without a recipe. They came out pretty darn good and with very minimal effort. I snack on them while working from home and get my serving of this healthy, low-cal, cruciferous veggie that has cancer fighting properties, is an anti-inflammatory food and helps the body’s detoxification process. Here’s what I did:
Take 1 bag of whole brussel sprouts from Trader Joe’s (of course any will do) and cut them all in half. Lay them out in a cooking pan and drizzle olive oil and balsamic vinegar (I used a fig-flavored vinegar for more flavor) all over them. Sprinkle salt, pepper and garlic powder (I was being lazy) to taste. Then add a handful of sliced toasted almonds and dried cranberries to the pan and toss it all up. Throw them in the oven at 375 degrees for 30 minutes. Pop them in your mouth when cool. Yum.