When people tell me they don’t like a certain vegetable, I suspect that they probably just haven’t had it cooked the right way. I know this because I used to be one of those people who didn’t like squash, eggplant, okra and quite a few other veggies. Brussels sprouts were at the top of my “do not like” list for many years. Let’s just say that I reached 30-something before falling in love with Brussels sprouts, and this was the recipe that changed my mind.
It almost seems too simple to be good, this recipe. But if my husband will eat Brussels sprouts when they are prepared this way, I’d wager a bet that almost any picky eater will eat them. This three ingredient recipe is a winner when you are looking for a great way to eat more veggies.
While fresh Brussels sprouts roast a bit better, with a crispier end-product, frozen sprouts also work well in this recipe. I thaw them first, and yes they are mushy when they thaw so be prepared for that. By roasting for a long time at a high temperature that water cooks out leaving you with beautiful, crispy, roasted veggies. The caramelized balsamic leaves a wonderfully sweet, slightly tart flavor that pairs perfectly with the char that develops on these Brussels sprouts. Crispy on the outside and soft on the inside, balsamic Brussels sprouts offer the perfect texture and flavor to pair with meat or fish.
Balsamic Roasted Brussels Sprouts
- 12 ounces Brussels sprouts, fresh or thawed and drained
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons De Nigris Balsamic Organic Vinegar
- Salt and pepper to taste
1. Preheat oven to 400°.
2. Slice Brussels sprouts in half.
3. Toss sprouts with olive oil and De Nigris Balsamic Organic Vinegar until coated.
4. Sprinkle with salt and pepper.
5. Roast at 400° for 20 minutes.
6. Stir Brussels sprouts to make sure they don’t cook to the bottom of the pan.
7. Roast for another 10 to 15 minutes until crispy but not burned.