Like most kids, I grew up thinking that brussels sprouts were about the worst food on the planet.
Not that I’d ever tried them—I’d just heard horror stories of the mushy, bland vegetable and avoided them like the plague.
Then, a few years ago I realized that when cooked right, brussels sprouts are fricken amazing. And an added bonus, they’re easy, quick to make and full of vitamins and minerals.
These days, I’m pretty much obsessed with this roasted brussels sprouts recipe and make it anytime I get the chance.
Try it for yourself and you’ll see why… and be sure and let me know what you think!
3 cups brussels sprouts, ends cut off and cut in half
1-2 T olive oil
1 T balsamic vinegar (the longer it’s aged, the better)
Fresh cracked pepper
Rosemary to taste
Set your oven to 375 degrees.
While the oven is heating up, wash and prepare brussels sprouts so that the end is cut off and they’re cut in half (it helps if they’re all around the same size). Add halved brussels sprouts to a medium sized bowl, then add in olive oil and balsamic vinegar. Sprinkle sea salt, fresh black pepper, and rosemary (about 1/2 to 1 t each, depending on your taste buds) to the mixture. Stir thoroughly.
Add brussels sprouts to a lightly oiled cookie sheet (if you’re using a cookie sheet with a Silpat mat on top you won’t need to oil it). Spread evenly.
Bake for 45 minutes, or until the brussels sprouts are browned and crispy.
Note: This recipe makes about two servings.
Approximate nutritional information:
Total calories: 140
Fat: 10 g
Carbohydrates: 12 g
Protein: 4.5 g