Despite what some people think, I don't have gourmet meals for dinner every night. Sometimes I am just too tired, or lazy, or get off work too late to make anything fancy. It's nights like those that I will just turn to some chicken, some harvest grains mix, and some vegetables. However last night, the vegetables were special. A few nights ago I roasted up a bunch of brussels sprouts and leeks tossed in a simple balsamic dressing. These were inspired by our fall potluck a few weeks ago. I don't even remember the last time I have had brussels sprouts before a couple of weeks ago. I always thought I didn't like them, but now I can't get enough! I am a huge fan of the nutty flavor that comes from roasting vegetables and it's a great paring with the sweet and tart balsamic and mellow onion flavor from the leeks. I'll probably be making this once a week from now until spring!
Happy Halloween weekend to all! What are you doing to celebrate?
Balsamic Roasted Brussels Spouts and Leeks
1 bunch brussels sprouts, cut in half
3 leeks, washed and cut into 1/2-1 inch pieces
Extra virgin olive oil
No salt Greek seasoning (optional)
Freshly ground black pepper
Preheat the oven to 400 degrees and line a baking sheet with foil. Drizzle the foil with a bit of olive oil.
In a small bowl toss the brussels sprouts with balsamic, Greek seasoning, more oil, and season with salt and pepper to taste. Lay the sprouts cut side up and spread the leeks in between. Spoon any remaining balsamic mixture of the the sprouts and leeks. Roast for 20 minutes. Using tongs, flip the sprouts and leeks over and roast for about 10 more minutes until the sprouts are crisp on the outside and the balsamic vinegar has caramelized. Serve warm.