Growing up, Brussels sprouts were always one of those things that I thought I didn’t like – probably because they were usually frozen and then steamed. All in all, mushy and flavorless. A few years ago I took a recommendation I’d seen somewhere and tried roasting them. Mind blown. Wonderful rich flavor, tender yet with some bite left, not to mention they were absolutely beautiful when cooked.
At first I roasted them simply with a little olive oil, salt, and pepper. But somewhere along the line I started adding a little balsamic vinegar into the mix before roasting, and I haven’t looked back since. It adds a depth of flavor and a slight tangy note that pairs so perfectly well with the veggie. Some people add it after the roasting process, but I like to add it before as the heat really mellows the flavor of the vinegar as well – mingling all those flavors together.
They’re great served with just about anything, and I’ve even been known to save leftovers to toss with a little bit of pasta with olive oil and garlic the next day. Makes a delicious and easy lunch!
So if you think you don’t like Brussels sprouts, definitely give this recipe a try. I promise it will be eye opening and life changing! People are always shocked when I tell them that they’re one of my little ones favorite vegetables, but when they’re this good – there is no excuse for anyone not to love them. Give them a try!
Balsamic-Roasted Brussels Sprouts
1 lb Brussels sprouts, bottoms trimmed (larger sprouts can be halved)
3 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp kosher salt
1 tsp black pepper
Preheat oven to 425. Line a baking sheet with aluminum foil.
Place Brussels sprouts on baking sheet and drizzle with olive oil and vinegar. Season with kosher salt and black pepper. Toss with clean hands to distribute oil and seasoning evenly.
Roast in oven for about 20-25 minutes, until sprouts are easily pierced with a knife and starting to brown on the edges. Remove from oven and serve immediately.
