This recipe for roasted brussels sprouts with balsamic vinegar has converted many of our friends who used to dislike the vitamin packed vegetable. Deliciously crispy on the outside and soft on the inside, these sprouts are great as a side dish or a snack. The other great thing is all the variations you can make. Sometimes we roast it with chopped bacon or pancetta and finish it off with freshly grated parmesan cheese.
A note about the size of brussels sprouts. Look for sprouts about one to two inches in diameter with tightly bound leaves. If you end up with a mix of large and small sprouts, cut the large ones in half or quarters to match the other sprouts to ensure even cooking.
Roasted Brussels Sprouts with Balsamic
2 pounds of brussels sprouts, trimmed
3 tablespoons extra virgin olive oil or avocado oil
1 teaspoon kosher salt
1/2 teaspoon freshly grounded pepper
2 tablespoons balsamic vinegar
Step One: Preheat oven to 450 degrees F. In an oven safe cooking sheet add brussels sprouts, oil, salt and pepper to the pan and mix by shaking the pan until sprouts are well coated. Make sure to use a pan large enough to fit the sprouts in a single layer.
Step Two: Place sprouts on the middle rack and roast for 35 to 40 minutes depending on size. Mix the sprouts after 15 to 20 minutes brown evenly.
Step Three: Remove sprouts from the oven and add to a serving bowl. Drizzle with balsamic vinegar, toss, taste and serve. Joe love balsamic, so I always end up adding a little more to his bowl.
Variations: Instead of balsamic, try fresh squeezed lemon juice or apple cider vinegar.