Ingredients
- 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
Instructions
- Preheat oven to 400 degrees.
- Clean and check brussels sprouts well, then cut in half length-wise.
- Toss brussels sprouts with oil and vinegar and spread out into one layer on a cookie sheet.
- Sprinkle with salt and freshly ground pepper.
- Roast for 20-30 minutes until the brussels sprouts begin to caramelize.
- Cool, serve and enjoy!
Notes:
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.
Written by Alice
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