Roasted Brussel Sprouts with Almonds


Finally, I started loving brussel sprouts... I can now confidentially say that I love all kinds of veggies. Until last week I had an exception, Brussel sprouts. Though I admired the cute miniature cabbage look of them, I just couldn't handle the bitterness of it. Once I had bought a bag of brussel sprouts and cooked it, it turned out to be so bitter that I had to literally thrash them. After that I just ignored them. Last week, while hanging out at the produce aisle I glanced at brussel sprouts and I had the sudden urge to try that one more time. With a little hesitation I put that it in my cart and headed home to try my luck with it. I did a little research before even thinking of cooking with it. Most of the people had the opinion that cooking it too long would bring out its bitterness and it was better to roast it. i So, I decided to roast it in the oven, well I love to roast veggies till it turns light caramelized. Towards the end of the baking, I sprinkled parmesan cheese and

What you will need

Brussel sprouts- 1 bag, about 20

Red wine vinegar- 1½ tbsp ( you could use soy sauce instead)

Garlic minced- 3 cloves

Thyme- 2 sprig

Salt- ½ tsp

Olive oil- 3 tbsp

Other ingredients

Almonds, blanched and halved- ½ cup

Parmesan cheese, grated- ⅓ cup


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