I have kale growing in my little terrace garden. When you look up information on plants that can handle humidity and soaring temperatures in tropical climates, kale is definitely one that wouldn’t feature anywhere on that list. I wouldn’t go so far as to say my plants are in the best shape (they seem to be a little stunted and taking forever to grow), but what even with their constant share of burns and pest attacks, they seem to be thriving. Real fighters.
Let’s talk about Brussels sprouts..we have got to first stop bullying them so much. Sure they smell like fart sometimes when steamed, but hey, so do cabbages! Maybe it’s because they belong to the same family tree (or plant, as the case may be) as them along with broccoli, kale and kohlrabi. Who knew!
I’m not going to tell you that this is the only way to eat these oval green nubs, because I honestly never disliked them in the first place. This however, is a really good way of getting acquainted with it – the pungent balsamic vinegar cuts through the sulphur-y odour that is often emitted when you cook Brussels sprouts. Also, slow roasting in the oven after being tossed in this robust marinade makes them caramelize perfectly just around the edges, keeping them slightly crispy on the outside and delicately tender within.
INGREDIENTS: (Serves 2 – 3)
Adapted from Kosher on a budget
300 grams Brussels sprouts
2 tbsp balsamic vinegar
2 tbsp olive oil
Freshly ground black pepper
Pre-heat oven to 200 C (400 F) and line a baking tray with aluminium foil.
Rinse the Brussels sprouts and remove any discoloured outer leaves. Halve them and pat dry with paper towels.
Toss the Brussels sprouts together with balsamic vinegar, salt, and pepper. Lay them out in an even layer on the lined baking tray and drizzle over the olive oil. Roast them for 15 – 20 minutes in the pre-heated oven until slightly charred around the edges. Serve immediately.