Heat from the the oven and a splash of balsamic vinegar transform this cruciferous veggie into delicious, savory bites of roasted Brussels sprouts.
If you think you’ll hate roasted balsamic Brussels sprouts, I have encouraging news. If you cook them this way you may change your ways.
I won’t go naming any names but one of the farmers I feed doesn’t like brussels sprouts. Like I said, I’m not naming names…But for the ease of conversation, I will call him “Don” 😉
Now, I love Don but he has definite ideas about what foods he likes and dislikes, particularly in the vegetable department.
Sometimes I cook foods Don doesn’t love because I care about him.
One of my goals when I feed my people is to sneak in foods that are healthy AND delicious. Brussels sprouts happen to be a nutritional powerhouse. I won’t bore you with all the details, but basically, they’re low in calories but high in fiber, vitamins and minerals. They are also cruciferous, which means they can be an important anti-cancer food.
Anyway, back to Don. I understand Don is a grown man, so it’s up to him if he wants to eat what I put on the table. I’m not going to guilt anyone into eating my cooking, even if it is super-duper delicious.
The last time I made Roasted Balsamic Brussels Sprouts and Don passed the bowl without taking any for himself.
I’m sure it was an innocent mistake.
Someone at the dining table urged Don to try a few Brussels sprouts. I promise, it wasn’t me. Jobs like that call for a spouse intervention, you know??
Somewhat skeptically, he did try one. In the end he ate several – okay two or three – and declared them “not bad”.
Brussels sprouts for the win.
There are three keys to this recipe you need to know about.
First – get your sheet pan screaming hot in the oven before you add the sprouts so they’ll begin to roast and caramelize the second they hit the pan.
Second – season, season, season. Brussels sprouts by themselves need a good amount of salt and pepper because they have a strong flavor that needs a little balance.
And third – hit them with a good quality balsamic vinegar at the end of roasting. You don’t need to break the bank and bust out 100 year old stuff, but don’t buy the cheap watery kind.
You’ll only need a tiny bit to add a subtle bit of sweetness that transforms this sometimes stinky vegetable into savory bites of roasted balsamic Brussels sprout goodness.
Made with love,
- 12 ounces Brussels sprouts, trimmed and halved
- 2 T. olive oil
- 1 T. balsamic vinegar
- salt & pepper
- Preheat oven to 450 degrees. Place baking sheet to heat in the oven for 10-15 minutes.
- Turn heat down to 425. Drizzle sprouts with oil, then season generously with salt & pepper and toss to coat. Place pan back in oven and roast, turning occassionally, until they begin to soften and caramelize, 20-25 minutes.
- Remove from oven and transfer to a bowl, then drizzle with balsamic vinegar.
- Serve warm or at room temperature.
Serving Size1 grams
Amount Per Serving Unsaturated Fat 0g
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