I no longer hate Brussels sprouts!Â For years, I couldn’t stand them even though I kept trying them hoping they would taste good.Â I tried them prepared by chefs I trust, and still no luck. I had an inkling that things would someday change when I tried one a few years ago at Millennium and it actually tasted okay.`
For the first time, I bought some Brussels sprouts that were still on the stalk and cooked them up the next day. I actually wanted seconds they were so yummy.
Roasted Balsamic Brussels Sprouts with Tofu
- 1 lb. fresh Brussels sprouts, trimmed and quartered (smaller ones can be cut in half)
- 1 lb. extra firm tofu, cut into 1″ cubes
- 2-3Â T. olive oil
- 1-2 T. good quality balsamic vinegar
- sea salt
- 3 T. almonds, chopped and lightly toasted
Preheat oven to 450 degrees
Toss the sprouts and tofu with the vinegar, olive oil, and salt and spread into one layer on a large baking sheet.Â Roast for 20 minute or until cooked, stirring about halfway.Â Add extra salt if desired and serve topped with toasted almonds.