I’ve got quite a few tofu, tempeh, bean, and Gardein protein mains in the repertoire but I realized I am severely lacking in sides. I almost always douse some asparagus in olive oil, salt, and pepper and bake it in the toaster oven. It’s delicious and easy but I feel like we should have some more variety. I got the cookbook More Peas, Thank You by Sarah Matheny from my public library. It turns out it’s kind of a sequel to her very popular first book. I’ll have to check that one out next. I cooked her Balsamic Roasted Brussels Sprouts as our side the other night. It was my first time cooking Brussels sprouts and my second time ever eating them. I was really happy with how they turned out. This recipe is healthy, so tasty, and wasn’t too labor intensive. I now have another go-to side!
Slightly adapted from More Peas, Thank You by Sarah Matheny
2 8 oz bags of Brussels sprouts (about 2.5 cups, you could make even more because I had leftover sauce on our plate)
1/4 cup balsamic vinegar
1 tsp brown sugar
salt and pepper to taste
1. Heat olive oil in a large-ish pan.
2. While the olive oil is heating, preheat the oven to 400 degrees for the next step. Wash and cut the Brussels sprouts in half.
3. Arrange the Brussels sprouts in the pan with the cut side down. Cook, without bothering them, until the underside is brown.
4. While the Brussels sprouts are cooking, combine the balsamic vinegar and brown sugar in a bowl.
5. If your pan is oven-safe, move it to the oven. If not, and none of mine are, move the Brussels sprouts to a lightly greased cookie sheet. Keep them cut side down and bake for about 8-10 minutes.
6. If you’re still working with the pan, pour the balsamic vinegar mixture over the top and stir it around. If you’ve moved to the cookie sheet, bring the Brussels sprouts back to the pan, cover with the mixture, and stir around.
7. Season with salt and pepper to taste and enjoy your quick, healthy side!