2 parts Olive Oil
1 part Balsamic Vinegar
about 1/2 teaspoon of honey
a sprinkle of salt
pepper
brussels sprouts
One of those baking dishes with a lid
Mix everything but the sprouts together. I usually mix it in the baking dish.
Chop the bottoms off the sprouts and cut them in half or quarters depending on the size. Smaller is better flavor-wise. Be sure to save the outer little leaves because those are tasty, but the big tough leaves are chewy and bitter.
Put the sprouts in the mix of flavor-splosion and mix it all around. Bake it at 350 F for about an hour. You can take the lid off at some point and crisp it up. That’s how Nathan likes it. You might want to mix it around during the cooking process, just to make sure the flavor gets fully coated.
Of course, as a photographer I should have lots of pictures of my brussels sprouts, right? Nope! By the time I’ve waited for them to cook, I can’t stand to wait any longer and into the mouth they go. Then I think, dang it, I should have photographed that. Oops! Next time.
Anyway, this picture is from another blog, but it’s a pretty good representation of what our sprouts look like when they’re done. He has a different recipe that sounds pretty darn good, so I think I’ll give it a try. I hope he isn’t mad at me for borrowing his photo. I really need to have 30 seconds of patience and photograph my own. But that’s 30 seconds that I’m not eating them!
Also, he cooks his at a higher temperature, so they’re probably crispier on the outside and less mushy in the middle. I like the mush.
Also, one other thing you might try is getting some beer cheese and mixing that in with them after they’ve cooked. Just a thought. 
