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!

  • 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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