Here’s the thing: If you had asked me a year or two ago to make a list of the things I could never, ever see myself cooking and blogging about, that list would look something like this.

1. Fish/shellfish
2. Mushrooms
3. Brussels sprouts

And yet, here I am.

With a bag of Brussels sprouts on my counter. Cue “Twilight Zone” music.

Apparently Brussels sprouts are cool now. I’m not sure when or how this happened, but they started popping up on food blogs and restaurant menus everywhere. Even avowed vegetable-hater Jessica of How Sweet It Is is all about the tiny cabbages.

So, since we need to eat more vegetables anyway, I figured we should try some Brussels sprouts. How bad can something that’s roasted and then coated with orange butter sauce be, anyway?

Turns out these were super easy and really good. Toby asked for seconds. Of Brussels sprouts, people. We ate all of them in one night.

I’m pretty sure I just saw a pig flying by the window.

Brussels sprouts with orange butter sauce (Serves Toby and I… or 4 normal people. Adapted from Fast, Fresh & Green)
1 pound small Brussels sprouts
2 tablespoons extra-virgin olive oil
1/2 teaspoon Kosher salt
2 teaspoons balsamic vinegar
1 tablespoon maple syrup
1 orange
2 tablespoons cold unsalted butter

Preheat oven to 475 F. Line a large rimmed baking sheet with parchment paper. Rinse, trim and halve the Brussels sprouts.

Place the Brussels sprouts in a large bowl and toss with olive oil and salt. Place the sprouts in a single layer on the baking sheet, cut side down.

Roast the sprouts about 15 minutes, until the sprouts have brown, crispy edges and they are tender when poked with a fork.

While the sprouts are roasting, stir together the balsamic vinegar, maple syrup, 1/2 teaspoon of freshly grated orange zest and 1 tablespoon of fresh orange juice in a small saucepan or skillet. Cut the butter into small pieces and set aside. Heat the orange juice/vinegar mixture on medium heat just until it’s hot (steam will be rising from it, but it shouldn’t be bubbling).

Take the pan off the heat and add the butter pieces gradually while whisking until the mixture is smooth and creamy. Don’t reheat the sauce. Place the sprouts in the mixing bowl and pour the sauce over the top. Stir/toss until most of the sauce is absorbed. Serve immediately.