As you might know, I LOVE brussels sprouts…particularly when roasted. My method (hocked from Sabrina and other bloggers) includes cutting the sprouts up (either in halves or smaller, eliminating the bitter end) and mixing with a bit of olive oil first to coat. Then I add Balsamic vinegar and stir. Then I add sea salt. A Lot of sea salt. I spread the sprouts on a baking sheet covered in tin foil for easy clean-up and cook for 20 minutes on 400 degrees. Holy Yum. Well yesterday, I upped the ante and added…a balsamin reduction sauce!
You must try this. The reduction is SO easy! Just pour twice your desired amount of vinegar into a sauce pan add a tsp of sugar (I used a cinn/sugar mix), bring to a boil, and “reduce” until you have half or less left. Reducing just means to boil…I know- I asked that too! Anyway, moving onto a few more food/drink related comments.
ONE: My new thing is keeping this on my kitchen couter to combat un-healthy snackiness.
AND it helps me make my fruit quota. I just grab a handful at a time when hunger strikes or I am cooking and can’t wait.
OH and TWO: Speaking of two, yesterday was a two-a-day (not a workout)…