Roasting vegetables in the oven is super simple and adds layers of flavor that you don’t always get when sauteing are steaming. The high heat tenderizes even the heartiest of veggies, especially Brussels Sprouts and turns them into delicate balls of joy.
I found these Purple Brussels Sprouts at the market, so I decided to use these in this recipe, but the standard green ones are just fine. The key to great Roasted Balsamic Brussels Sprouts is to make sure your oven is hot hot hot – about 400 degrees.
Slicing the mini cabbages in half, allows for a quicker cooking time and an exterior crunch that doesn’t happen if you leave them whole. Also, when you splash on the Balsamic Vinegar, it penetrates into each layer much easier and offers a more intense tang.
I could eat these for lunch or dinner and they pair nicely with any protein. Also, you could try them cold, after being chilled in the refrigerator for a fun side dish.
1 pound brussels sprouts, sliced in half
1 tablespoon balsamic vinegar
salt & pepper
1. Preheat the oven to 400 degrees. Place halved Brussels Sprouts on a sheet pan and drizzle with 1 tablespoon of oil. Sprinkle heavily with salt & pepper and toss. Lay veggies out flat on pan.
2. Roast in the oven for 15 minutes. Drizzle balsamic over the top of Brussels Sprouts and toss. Roast for 5 minutes. Remove and serve. Enjoy!