Roasted Brussel Sprouts

The other day I posted on Facebook about my love for brussel sprouts. When I say love…I mean like the same kind of love I have for chocolate-yeah, I know. To my surprise, I was not alone! So many ladies commented about how-they too-shared this love! Wohoo!!! Here’s my favorite method of preparations…very simple, so delicious. Enjoy.

Cut stems and rinse about 16 brussel sprouts.


Pat dry with paper towels. Drizzle with olive oil and balsamic dressing. Add chopped garlic, sea salt and cracked black pepper.


Place on a foil lined pan in your pre-heated oven {400 degrees}. Roast 15 mins, shake the pan and roast another 15 more mins.

The leaves will have a caramel color like so…the balsamic gives this dish a sweet/nutty flavor. Salt and pepper more if desired. Delicious!

Looking for a gluten-free meal plan? This side would be the perfect accompaniment to a Grilled Pork Tenderloin and Mashed Redskins.

Roasted Brussel Sprouts
 
Serves: 4
Prep time:
Cook time:
Total time:

 
Ingredients
  • 16 Brussel Sprouts
  • 3 garlic cloves {chopped}
  • 2 Tbsp Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • Sea Salt and Cracked Black Pepper to taste.
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut stems off of brussel sprouts, rinse, and pat dry. You can leave sprouts whole or slice in half-whatever you prefer.
  3. Place in a bowl and coat with oil and balsamic vinegar, add garlic, salt and pepper.
  4. Place on foil lined pan and roast for 15 mins, shake pan to turn, roast another 15 mins.
  5. Add additional salt and pepper if needed.

 

  

Signature

Comments

  1. Ooh, this is great! Brussels sprouts have been my son’s favorite veggie since he was quite small. For a while there, it was the only veggie he would eat. So much fun to see the other shoppers’ faces when a 4-year-old in the produce aisle exclaims, “Can we PLEASE have brussel sprouts tonight?!” You’d think he was begging for a baked good. I look forward to his (older and wiser) critique of this new recipe. Thanks!!

Speak Your Mind

*

Rate this recipe: