Saturday, February 16, 2013

Balsamic Roasted Brussel Sprouts

I feel like people look at these cute little cabbage-cousins with disdain all because they were served soggy and bitter versions of them at some family gathering in years past.

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.

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