I’ve been in the habit lately of roasting vegetables. They are so delicious and so much better than steaming, frying or boiling them. The oven almost caramelizes their flavor, and really deepens the taste… if you haven’t tried roasting vegetables in the oven – I highly recommend it!
I’ve tried roasting several things – whole roasted cauliflower (here – https://blaisethebaker.com/2015/02/20/parmesan-whole-roasted-cauliflower), kale (here – https://blaisethebaker.com/2014/07/10/kale-chips/), potatoes, carrots, squash, etc.
Tonight I had another favorite – brussel sprouts. Now – before you turn your nose up at these, believe me when I say – they are delicious! Caramelized from the oven a little and then drizzled with balsamic vinegar at the end – oh my… so good! Try them!!!
Roasted Brussel Sprouts with Balsamic Vinegar
1 – 1 1/2 pounds of brussel sprouts
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper
1 tablespoon balsamic vinegar
Start by preheating the oven to 400 degrees F.
Prepare the brussel sprouts by cutting off the end tips, and then cutting the sprout in half, length wise. Place them on a large baking sheet. Be sure to throw on the loose leafs also – they are AMAZING when roasted.
Drizzle on the olive oil, and sprinkle on the salt and pepper.
Place in preheated oven for 30-40 minutes. After 30 minutes, check on desired doneness.
Remove from the oven, and drizzle on the balsamic vinegar.
Toss and serve hot.