Recipe: Oven Roasted Brussels Sprouts
|June 24, 2013||Filled under Recipe|
Wait – don’t go!! I know this post is about Brussels Sprouts…but have you tried them lately? These aren’t the soggy, boiled ones you might have had growing up….these are actually…..Good! :)
This is a super easy side dish to make. I served these with this awesome Cream Cheese Stuffed Chicken.
The printable recipe is below!
Some of the measurements are sort of guesses. I really wasn’t measuring, plus you can easily adjust to fit your family’s preferences!
First, start off by cutting the stem ends off the brussels sprouts and then cutting them up. I sliced ours lengthwise, but you could also just halve them.
Put all of the pieces (make sure you don’t miss any of the itty bitty leaves!) in a gallon ziploc bag. Add your balsamic vinegar, olive oil, sea salt and pepper. Oh yeah, and bacon wouldn’t be such a bad addition either if you are feeling bacon-y! :) Parmesan Cheese would be awesome as well!
Place on a baking sheet and bake in a 375 degree oven for 30 minutes, turning over half way through.
Hope you love ’em!
- 1 pound Brussels Sprouts
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Sea salt
- Black pepper
- Preheat oven to 375 degrees.
- Cut stem ends off sprouts and slice lengthwise (or halve).
- Place cut sprouts in large bag and add olive oil, balsamic vinegar, salt and pepper. Massage bag gently to coat thoroughly.
- Arrange on baking sheet in a single layer and bake for about 30 minutes, turning sprouts over halfway through cooking time.