Who doesn’t like brussels sprouts? Actually… we know that most people do not enjoy them; however, cooked the right way and with balsamic vinegar, they are easy, de-lic-ious and filled with a healthy amount of fiber! We love this recipe from WhiteOnRiceCouple.com:
Roasted Brussels Sprouts with Balsamic Vinegar
1 1/2 pounds Brussels Sprouts
3 tablespoons Extra-virgin Olive Oil (don’t use the cheap stuff. The tastier the oil, the tastier the dish)
1 tablespoon Balsamic Vinegar Sea Salt, to taste Fresh Cracked Pepper, to taste
- Preheat oven to roast at 375°F.
- Peel the outer, beat-up layers of the brussels sprouts off. Trim the end, then cut brussels sprouts in half.
- In a large bowl, toss together olive oil, balsamic vinegar, salt and fresh cracked black pepper. Then add the brussels sprouts and toss evenly with the oil mixture.
- Lightly oil a sheet pan, then spread out the brussels sprouts, cut side down. Roast in oven for 15 min., flip the sprouts to cut side up, then roast for 10-15 minutes more or until gently browned.
- Serve warm.
That’s it. If you want you can serve them with a little creme fraiche, or maybe toss them with a touch more oil & balsamic for an extra tang. These make an excellent easy side dish, or a nice little munchie.
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