Many people have memories of being forced to eat plain steamed or boiled brussel sprouts as a kid. I was lucky, my parents don’t like them so we never had them. In fact the first time I had a brussel sprout I was in my early 20’s and it was a beautifully roasted one. Veggies aren’t very good straight out of a can or boiled but they are always awesome when roasted. I actually made these brussel sprouts as an evening snack last night. Maybe I’m weird but I rather enjoyed popping in these delectable sprouts while watching The Voice.
The balsamic vinegar in this recipe caramelizes on the brussel sprouts and gives them sort of an acidic sweetness that is addictive.
- Fresh or frozen brussel sprouts (you'll get a crunchier outside with fresh)
- Balsamic vinegar
- Salt & pepper to taste
- Preheat oven to 425 degrees; line baking sheet with parchment paper for easier clean up.
- If using fresh brussel sprouts, rinse them and trim stems if needed.
- Spread sprouts on the tray and drizzle with balsamic vinegar. Sprinkle with salt & pepper.
- Roast for 20-25 minutes, stirring them around every 10 minutes, until caramelized.