added this 14 years ago
Roasted Brussels Sprouts
What you need:
2 pounds Brussels sprouts
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt, to taste
pepper, to taste
What you do:
1. Preheat oven to 425 degrees Fahrenheit.
2. Chop off rough stems and slice each Brussels sprout in half length-wise.
3. Toss well with olive oil, balsamic vinegar, salt, and pepper. Place cut-side down on a baking sheet.
4. Roast for 15 to 20 minutes, depending on the size of the Brussels sprouts. Cut-side should be browned and some of the leaves crispy.
Source of recipe: This recipe is courtesy of Chef Jesse Miner (http://chefjesseminer.com/)
Preparation Time:
10 minutes, Cooking time: 20 minutes
Cooking Time:
20 minutes
Servings:
6
SO HOW'D IT GO?
;)b My 7 year old son had never had brussel sprouts before and this was a great way to start... We BOTH loved them! :)>>>
i did something inspired by this.
I used the same method but instead had
olive oil, garlic (powder and fresh), tons of dill, some lemon pepper, along with salt and pepper.
Mmmm. I'm just eating them right off the pan as i type this.
Delish! I love brussel sprouts but the rest of the family is lukewarm on them, but they really liked these! Hooray! More brussel sprouts in my future! ;D
awesome! i always make this with a roughly chopped red onion, and actually leave the brussel sprouts whole, and cook them a little longer and they are nice and tender inside (i dont like em too crunchy)
Nice. I like the addition of the balsamic vinegar. We do this with good olive oil, sliced shallots, and a good sprinkling of sea salt. There is not a yummier thing in all the land. I'll have to try it with the balsamic... I imagine it adds a nice sweetness to balance the roastiness.
Oh yum! I use a recipe similar to this, but without the balsamic vinegar. I'm sure this will caramelize up nicely. I like to add some sliced onions for more sweetness to counteract the sometimes bitter flavor of the sprouts. I have also seen a recipe that adds diced apples to the mix, too. I was planning on making roasted bs for Thanksgiving, and this recipe will make them extra special. Oh, and I always roast frozen bs, because I can't get good fresh ones where I live. The frozen work just fine (I don't thaw them or anything).
(i can't believe there were actually leftovers.)
Sarah your pictures are awesome and make me want to try this recipe now!
Deff gonna make this after i go to the CoOp tomorrow and get some local/organic brussel sprouts. they sell them still on the stalk!
yummy i will have to try this! i have roasted brussels before but have never added balsamic vinegar... will be making these soon :D
I forgot to mention that i actually liked the cut side up. They crisped up a bit more, in a good way. Mmm.
(i can't believe there were actually leftovers.)
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