Braised Brussels Sprouts with Balsamic Vinegar and Soy Sauce

By magpiekate
November 1, 2014
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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

  • 1 pound Brussels sprouts
  • 3 tablespoons olive oil
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon soy sauce
  1. Preheat that oven to 200 C (400 F).
  2. Chop those sprouts in half!
  3. While your oven is getting nice and toasty, marinate your sprouts in the oil, vinegar and soy sauce.
  4. Bake in a single layer, face up, face down, don't matter, for about 40 minutes. By the end, they should be irresistable.

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