{"id":728,"date":"2012-04-14T17:30:15","date_gmt":"2012-04-14T17:30:15","guid":{"rendered":"http:\/\/www.cookingonadime.com\/?p=728"},"modified":"2012-04-14T17:32:18","modified_gmt":"2012-04-14T17:32:18","slug":"first-time-eating-brussels-sprouts","status":"publish","type":"post","link":"http:\/\/www.cookingonadime.com\/index.php\/2012\/first-time-eating-brussels-sprouts\/","title":{"rendered":"Trying Out Brussels Sprouts, Baked with Parmesan, Olive Oil and Balsamic Vinegar"},"content":{"rendered":"

I am not quite sure how I made it through life without ever having tried brussels sprouts. I believe my mother didn’t like them much, so she never made them. It is quite possible I had them at some point in time (I have had them several times since I announced my lack of brussels sprouts expertise). One of the reason I wanted to try them is that brussels sprouts are a cruciferous vegetable, which is on the list of foods that help combat breast cancer recurrence<\/a>. Like broccoli it contains isothiocyanates <\/a>which have been shown to help our bodies remove carcinogenic substances.<\/p>\n

The brussels sprouts came in my produce box that I get delivered now and then. It usually contains a vegetable or two that I have never cooked with before, so it stretches my horizons and helps me try to get in 4-5 servings of vegetables every day.<\/p>\n

When I suggested that I had brussels sprouts that needed some cooking my friends offered a variety of techniques for cooking them, saute with bacon, grilled or steamed with parmesan, grill or fry with butter, bake the brussels sprouts with olive oil and drizzle with balsamic vinegar. I decided to keep it simple and bake the brussels sprouts in olive oil, salt, pepper, and I added fresh grated parmesan cheese and balsamic vinegar after they were done baking.<\/p>\n

Preheat oven at 400 degrees.<\/p>\n

Ingredients for baked brussels sprouts (no measurements because I just winged it):<\/p>\n