Brussels sprouts look like miniature cabbages and are actually a little discriminated against. I think it has to do with the odor they expel when you cook them. However, these little sprouts are not only very healthy for you; they are also quite a delight to eat. You can boil, steam, stir-fry and roast these. We will roast ours with some balsamic vinegar. The balsamic vinegar enhanced the sprouts natural flavor and adds a hint of sweetness to these. Make sure you always place your vegetables in a single layer in your roasting pan. You want them to caramelize and brown and if they are piled up on top of each other they will steam instead. These make a great side for Holiday dinners.
1 Pound, trimmed and cut in half
1 1⁄2 Teaspoon
Black pepper powder
1. Heat oven to 400 degrees.
2. Place your halved sprouts in a bowl and generously drizzle with olive oil and balsamic vinegar. Add salt and pepper.
3. Place the sprouts on a roasting pan, cut side down and in a single layer, and roast for about 10 minutes. Remove the pan from the oven and carefully flip the sprouts.
4. Return the pan to the oven and roast for an additional 10 to 12 minutes until they are all nicely browned.
5. Serve hot and enjoy!
Roasted Brussels sprouts — if you haven't tried them yet, you are surely missing out on something! Makes for a perfect holiday side dish, this simple, easy to make Brussels sprouts preparation is unlike anything you have tried before. Simply seasoned with salt, pepper, and olive oil, this slow-roasted, oven browned sprouts is a breeze to make. Stream the video to learn more about this recipe.