These are not your mama's Brussels sprouts. Or at least not my mama's!
I have a distant memory of these little over boiled/steamed bitter little cabbages. But this recipe takes fresh Brussels sprouts to a new level. Perfect, easy, and simple -- great fall side dish and a hit at Thanksgiving - I promise!
- 1 pound of fresh Brussels Sprouts
- 1-2 tbs olive oil (remember Chef Jen's advice: simple recipe, step up
- the quality of the ingredients!)
- 1-2 tbs balsamic vinegar (apply same advice from above)
- Sea Salt
- Cracked Black Pepper
Preheat the oven to 425.
Peel off any beat up layers from your sprouts. Trim the end and then cut each one in half.
Toss in a bowl with enough olive oil to coat, then add balsamic and salt and pepper to taste.
Lightly oil sheet pan. Spread sprouts out cut side down. Roast for 15 minutes, then flip to cut side up and roast for an additional 5 to 10 minutes or until browned.
Enjoy with additional balsamic if you want some extra zing.
|< Prev||Next >|