I have really gone from 0-100 in liking brussels sprouts this year! I can’t get enough of these bad boys, and have realized how easy they are to make at home as a side for any dinner. A few Fridays ago, we didn’t feel like going out for dinner, so we headed to the grocery store for steaks and sides. I picked up the sprouts hoping to do something simple with them that I didn’t need to buy any other ingredients for them and found a recipe that fit the bill. (Side note: These aren’t the same brussels sprouts that we had at Supper Club, but were still delicious.)
Balsamic Roasted Brussels Sprouts
- Brussels sprouts
- 2-3T Olive oil
- 2-3 T Balsamic vinegar
- Salt & pepper to taste
Preheat your oven to 400 degrees. Wash the brussels sprouts well, and cut them in half, length-wise. Mix up the oil and balsamic vinegar in a bowl and “dunk” each sprout in the mixture so they’re covered, but not soaking. Place the sprouts on a baking sheet, sprinkle with salt and pepper, and bake for 20-30 minutes (to your crispiness liking).
Results: LOVED them! The balsamic vinegar caramelized some and gave the brussels sprouts extra flavor that I loved. They were a little crispy, but also soft, if that makes sense. The best part was it took 5 minutes to prep and into the oven they went — minimal effort for a great side! If you added some bacon or proscuitto to these, they’d be perfection.