Author Notes: You know that time when you had that meal, and there was something that you never thought you’d like which turned out to not only be a revelation, but also was something that you just couldn’t quite recreate, no matter what you tried? Having never liked Brussels sprouts in my life, I rocked up at a food-by-donation lunch and was served a scoopful of them by a congenial hipster lady, and I was too polite to say no. They were unforgettably good. Years later, I’ve landed on a “recipe” which ain’t it, really, but it’s close enough for me. —magpiekate
Serves: 4 as a side
pound Brussels sprouts
tablespoons olive oil
tablespoon Balsamic vinegar
teaspoon soy sauce
- Preheat that oven to 200 C (400 F).
- Chop those sprouts in half!
- While your oven is getting nice and toasty, marinate your sprouts in the oil, vinegar and soy sauce.
- Bake in a single layer, face up, face down, don’t matter, for about 40 minutes. By the end, they should be irresistable.
1 of 2
2 of 2