Recipe Week: The Perfect Side Dish, Roasted Brussel Sprouts

April 12, 2016

Roasted Brussel Sprouts


I grew up eating cabbage, I LOVE cabbage and my mom would mix it with potatoes and string beans, sometimes with salt pork. But, I never tried brussel sprouts until I was living on my own. I love to saute them in a pan with leaks in carmelized bacon drippings or with a little extra virgin olive oil. Adding a little balsamic vinegar will give it that extra flavor! Now, this recipe calls for roasting the brussel sprouts which is equally good and maybe just little bit healthier than frying!

Ingredients:
  • 2- 3 c. brussels sprouts, sliced in half
  • dash of kosher salt & lemon pepper, to taste
  • 3 tbsp. balsamic vinegar
  • 3 tbsp. EVOO
    Pre-heat oven to 375 degrees. Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.

    Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned. I like to top them with fresh herbs or dried herbs.

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