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.

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