Be careful not to over-cook or the syrup will be more like taffy. Reduce the heat to a simmer, about medium-low, and simmer for about 15 minutes or until the vinegar has thickened enough to lightly coat a spoon. Place it in a very small saucepan and bring it to a boil. Use a good quality, aged balsamic vinegar. You can make the balsamic reduction in advance or make it now. Roast the Brussels sprouts for 16-20 minutes or until nicely caramelized/browned. Lay the sprouts on a non-stick or lined cookie sheet. Place the sprouts in a bowl, drizzle the olive oil and add some salt and pepper and toss to evenly coat. Peel and discard the outer layer of the Brussels sprouts, trim the stems, and cut the sprouts in half. Roasted Brussels Sprouts with Balsamic Vinegar Reduction Recipe
Kids: you’re welcome.Īnd now, for those of you who weren’t born with the TAS2R38 gene (my hand’s up!), here’s a fabulous recipe to celebrate our mutual love of Brussels sprouts! You will forever hate Brussels sprouts.Īnd if there are any kids or teenagers reading this (kudos for following a cook-from-scratch food blog!), you now have a slam-dunk excuse for not eating your sprouts.
If you happen to be the lucky/unlucky (I’ll let you determine which) possessor of the TAS2R38 gene, this gene produces a protein that interlocks with PTC and creates a strong, unpleasant taste sensation of bitterness.īottom line: there’s nothing you or an estimated 21% of the population can do about it. That’s all perfectly straightforward English, isn’t it? What that translates to for simpletons like me is this: there is a chemical called PTC (phenylthiocarbamide) that isn’t common in the human diet but is similar to chemicals found in the brassica family (cabbages and Brussels sprouts). They decided to name it the “TAS2R38 gene” (they could have done better than that, surely.) It’s located on the 7th chromosome, has 1,143 bases, and it performs the role of coding for the PTC taste receptor. In 2003 scientists located the exact gene responsible for this hatred toward Brussels sprouts. That’s right, there’s actually a gene that explains your repulsion to all things cabbage. If you’re a Brussels sprouts hater…well, I’m afraid there is simply no hope of converting you. A simple, elegant, delicious side dish that is equally fit for a formal dinner party as it is for a casual family meal. Store leftovers in an airtight container in the refrigerator. Cook them both the same way, but add less time for frozen brussels sprouts about 5 minutes boiling with the pasta. If you’re a Brussels sprouts lover, then this recipe is a must. Yes, you can either use fresh or frozen brussels sprouts for this recipe. What better way to enjoy Brussels sprouts than roasted? And this Roasted Brussels Sprouts recipe kicks things up several notches with the addition of a balsamic vinegar reduction – it transforms this otherwise simple side dish into something absolutely exquisite!
0 kommentar(er)
