Please. If you are one of those people, give brussel sprouts another try. Especially when cooked like this, with some good seasoning, and roasted to almost-crispy perfection, they are hard to not eat!
I have another brussel sprout recipe coming in a week or so that has a wonderful dressing on it, so if you're not a fan of these, you can give them a second (or third) try.
This is incredibly simple and very easily adaptable to however many you have. I used frozen/thawed sprouts, but you could use fresh as well.
Balsamic Roasted Brussel Sprouts
- 1 lb frozen or fresh brussel sprouts
- salt and pepper
- 1 T olive oil
- 1 T balsamic vinegar
-- Cut your brussel sprouts in half and toss with olive oil in a mixing bowl
-- Sprinkle with a little salt and pepper and then drizzle with vinegar, mixing so the sprouts are all covered
-- Roast for 30 minutes at 375, stirring halfway through. For the most even roasting, start off placing all sprouts face down on a cookie sheet and then flipping after 15 minutes.