Brussels Sprouts

[caption id="" align="alignright" width="240" caption="Image by F. Tronchin via Flickr"][/caption]

Americans as a whole detest Brussels sprouts.  Given my previous entry about beets, you might be surprised to learn that I love them.  In an effort to inspire people to adopt healthier eating habits by writing about the Mediterranean Diet, I include here a delicious recipe for roasted Brussels sprouts.  Indeed, all fruits and vegetables can be roasted, and when they are, they assume a flavor that is rich and earthy and absolutely intoxicating.

Ingredients

1 lb. fresh Brussels sprouts

1 slice prosciutto or bacon, cut into small pieces

Olive oil

Handful pecan, walnut or almond pieces

Handful dried raisins or cranberries

1 tbsp apple cider vinegar

2 tbsp balsamic vinegar

Salt & pepper to taste

 

Preparation

Preheat oven to 400 degrees.  Wash Brussels sprouts and pat dry.  Place them in a single layer in baking dish and sprinkle with a bit of olive oil, salt & pepper and the prosciutto or bacon pieces.  Roast for about 30 minutes.

Mix the nuts and raisins.  Whisk together the cider vinegar and balsamic vinegar, together with a bit of olive oil (about 1 tbs).  Spread entire mixture over the Brussels sprouts and return to the oven for an additional 5-10 minutes.  Toss gently and serve.