Roasted Brussel Sprouts

Chris said I have a weird taste because I like slightly bitter veggies like bitter Melon, gai choy, and now brussels sprout. Growing up in Indonesia, where there are a lot of mosquitoes, my mom used to tell her kids that eating these veggies will make our blood bitter and we won't get bitten by mosquitoes. Not sure if it is true but it works to make us eat and eventually like these veggies so thanks mom! :)

I have been seeing these beautiful Brussels Sprouts these past few weeks whenever I go to Farmer Market but don't know how to cook them so I went to Mr. Google to look for a recipe. I found two recipes, one uses fish sauce and one uses balsamic vinegar. Since I like them both I decided to use both. The result: super duper yummyyyy {as Max would say if I can get him to eat it} Roasted Brussels Sprout:

First cut them into half, put them inside a bowl and mix them with the rest of ingredients:

Place them on a baking pan and bake for about 30 minutes

Done! Easy peasy right? ;)

Roasted Brussels Sprout
Ingredients:
1 pound of Brussels Sprouts
2 Tb olive oil
3 garlic cloves - minced
4 Tb fish sauce
2 Tb balsamic vinegar
4 ts sugar {more or less as prefer}
salt and pepper to taste

Directions:
Preheat oven to 450 degree Fahrenheit
Rinse the Brussel Sprouts, cut off the brown end, and pull off any yellow leaves. Cut them in half, vertically then place them inside a bowl
Toss in the rest of the ingredients and mix them together
Place an aluminum foil on top of a baking pan then transfer everything from the bowl into the pan
Bake for 30 to 40 minutes until sauce is caramelized and the sprouts are soft and ready to eat {just take a bite or two}
Optional: Drizzle 1 Tb the honey on the top before eating

Hope you like it as much as I do!