No. There is nothing out of the ordinary about roasted brussels sprouts - in fact, a google search reveals more than 1.5 million hits. There is a reason for that though - roasting takes a vegetable that some folks despise (not me) and turn them into a crispy, tasty treat.
I wasn't feeling particularly creative when I picked my recipe for brussels sprouts. I love them roasted with balsamic vinegar, some salty pancetta - the combination of sweet vinegar and salty pancetta being nothing short of sublime. From the Flavor Bible I added garlic, cheese (goat and pecorino), and thyme. I also added raisins because we like the combination of sweet and savoury flavours side-by-side.
These oven-caramelized treats will convert die-hard Brussels sprout foes into instant supporters.
Roasted Brussels Sprouts with Pancetta and Goat Cheese
1 lb. brussels sprouts
2 T olive oil
3 T balsamic vinegar
3 cloves garlic, minced
1/2 cup raisins
2 oz pancetta, cubed
1 T thyme leaves
3 T grated pecorino cheese
1/3 cup crumbled goat cheese
Preheat oven to 425 F. Trim brussels sprouts, remove any discolored leaves, and cut into half. Put sprouts in mixing bowl and toss with olive oil, balsamic vinegar, garlic, raisins, thyme, and pancetta.
Cover a heavy roasting pan with foil. Spray foil with non-stick spray. Arrange the prepared sprouts in a single layer on roasting pan, and roast 25 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.
Toss with the pecorino cheese. Top brussels sprouts with goat cheese.