Brussels Sprouts with a Balsamic Vinegar Reduction...say what?!

Wow. It's a new year. 2012...sounds like something from a science fiction movie - yet here we are.  I truly can't believe it!  Not only is it a new year, but Christmas break is over and my kids are back at school.  Time to get back into a routine...one that really needs to include the gym and starvation healthy eating!  So how did I start off my new year?!  Not with black eyed peas...sorry Dad.  (It's a tradition with my parents to have black eyes on New Year's.)  Supposed to bring luck for the new year...it brings on my gag reflex.  Nope, I decided to try a new veggie...one you have NEVER seen on Mo'Betta before.  This is a first - first time buying, first time trying and definitely first time cooking.

Brussels Sprouts! Yikes!

I know, I can't believe it either.  Nor could the rest of my family when I put them on the table.  They were all "what's that?" "ewww, gross!" "I don't like brussel sprouts" (b/c kids always know when they don't like something, even before they try it.)

First let me say...if you are not a vegetable fan (which, sadly, I am not) you should ONE - roast your veggies and TWO - pour a balsamic vinegar reduction all over them.  Makes pretty much anything edible.

A couple of food bloggers out there, much healthier than I, have blogged about the cute little brussels sprouts.   (They look like mini cabbages, and kind of smell that way too.) And my interest was peaked.  I knew I should try this little veggie.  Maybe it was delicious.  However, since my mom stated she was not crazy about brussels and she LOVES vegetables, I knew the chances of me falling in love with the sprouts was pretty slim.  But - I was not discouraged.  Especially after seeing this post from Pioneer Woman.  She made these veggies look and sound delish.  I bought a bag from Sam's club and cooked those babies up.

The verdict?  Not terrible. Not delicious either, but not terrible.  And the balsamic vinegar reduction was good enough to pour on just about anything.  Definitely made these babies mo'betta!

The kids didn't eat them, but did give them a try (except for Mr. Three of course).  The hubs ate them, which was very surprising, and said they were "okay".  But it was an okay as in 'not bad'; not okay as in it 'kinda sucks'.  I think.

Brussels Sprouts with Balsamic Vinegar Reduction 

slightly adapted from Pioneer Woman

• 3 pounds Brussels Sprouts
• 1/2 cup Olive Oil
• Salt And Pepper
• 1 cup Balsamic Vinegar
• 1/2 cup Sugar
• 1 cup Dried Cranberries (omitted)

Preparation Instructions

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

**I made a third of this recipe.  Just 1 pound of brussels was a plenty for us ;)  I think I have found a new New Year's tradition for us...we must try a brand new vegetable.  Hopefully that will encourage us to try lots of other veggies throughout the year!

So what do you think? Yes or No to the brussels?

I'm linking this recipe up with the following linkys - It's a Blog Party, All the Small Stuff , 33 Shades of Green,  Blessed With Grace, From Mess Hall to Bistro, Gooseberry Patch Blog