I grew up not liking brussel sprouts. All I remember is my mother saying something about them tasting like an ash tray (how she knew what I that tasted like, I don’t know…)
20 years later, though, brussel sprouts are the new cool vegetable in town. Served chopped, baked, or grilled in the trendiest of eateries, brussel sprouts are oh so chic.
My super duper easy balsamic roasted brussel sprouts are an easy way to get your feet wet in the brussel sprout trend. Made with ingredients you very likely already have in your pantry, they’re in the oven in a flash, and will please even the pickiest of eaters.
You’re gonna need:
2 cups raw brussel sprouts, washed
1 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
Dash of salt
Preheat your oven to 375F/190C. Throw your brussel sprouts in a casserole dish.
Pour on your olive oil, balsamic, and salt.
Place on the middle rack of your oven. Bake for 25-30 minutes, turning the sprouts about 15 minutes through.
Voila! A super delicious, super tasty, super clean dinner side dish. Enjoy!