Monday, March 17, 2014

Easy Balsamic Roasted Brussels Sprouts

3:53 AM


  • 1 lb of brussels sprouts

  • 2-3 Tbsp olive oil

  • 2-3 Tbsp Balsamic vinegar

  • Course kosher salt, to taste

  • Fresh ground pepper, to taste


  1. Preheat oven to 400 degrees.

  2. Clean and check brussels sprouts well, then cut in half length-wise.

  3. Toss brussels sprouts with oil and vinegar and spread out into one layer on a cookie sheet.

  4. Sprinkle with salt and freshly ground pepper.

  5. Roast for 20-30 minutes until the brussels sprouts begin to caramelize.

  6. Cool, serve and enjoy!


There are varying opinions as to whether brussels sprouts can be sufficiently cleaned and checked with regard to bug concerns. I know that many, therefore, do not eat fresh brussels sprouts. If you want to make this recipe with Bodek frozen brussels sprouts, I think your final product will be a very close approximation.  I do recommend roasting them from frozen, rather than letting them defrost, to avoid sogginess. Check the cook time – they might not need as long. Try turning up the heat for the last two minutes to expedite the caramelization.

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