Within the last year, I had an epiphany. I actually like brussels sprouts! I have a bad habit of thinking I remember how something tastes, that I haven’t tried in years, and firmly believing I don’t like it. If you’re like me, give it another try!
This recipe couldn’t be simpler and with the tang from the vinegar and smokey flavor of the charred sprouts, you’d never know you’re eating something so healthy.
This recipe calls for cooking only 10-15 minutes, but if you’re oven is like mine and takes forever to heat up and retain heat, I’d keep them in 20 minutes or longer. These are delicious on their own, or see below for a great dip!
balsamic roasted brussels sprouts
serves: 3-4, or 5-6 as an appetizer
1lb fresh brussel sprouts, washed, trimmed, and cut in half lengthwise
3T balsamic vinegar
salt & pepper, to taste
Preheat oven to 375°.
Place brussel sprouts in a bowl and add vinegar, oil, salt and pepper. Toss lightly and place on a baking sheet, cut side down.
Bake for 10-15 minutes, tossing once. Try not to eat them all in one sitting.
For an easy dip, mix together 1/3 cup mayo, zest and juice of one lemon, and 1 minced garlic clove. Yum!