WAIT! Do not automatically turn away – I promise you these Brussels sprouts do not taste like the icky boiled ones you probably grew up with. I do not like those either. These have some flavor to them! Plus these are super easy to make.
I actually just made these for the first time last night. They were very good! If you are unsure, I would suggest getting just 10 sprouts or so from the store and trying a small batch first one night.
Will you give these Brusells Sprouts a try? Do you have a special way you cook Brussels sprouts you want to share?
Balsamic Roasted Brussels Sprouts
- Brussels Sprouts
- Olive Oil
- Freshly Cracked Black Pepper
- Sea Salt
- Balsamic Vinegar
I’m not giving exact amounts because you can adjust this easily based on how many people you are serving.
|Preheat oven to 375°. Trim the stem end off the rinsed Brussels sprouts, remove any bad leaves, then cut the sprout in half lengthwise. Place in a bowl and add enough olive oil to lightly coat them – just a tablespoon or so – again depending on how many you are making. Now sprinkle with the salt and pepper. I highly suggest sea salt and freshly cracked black pepper – but I won’t call the salt & pepper police on you if you just use the regular stuff. Now add a tablespoon or two of balsamic vinegar – about the same amount as the olive oil. Toss this all together well and place on a non-greased baking sheet cut side down. Place in oven and roast 15 minutes. Then turn the sprouts over and cooking another 15 minutes. If your sprouts are large you may need a little more time. Enjoy! |