I've converted folks with my braised Brussels sprouts, but ROASTING them is also an easy, delicious and better alternative to boiling. This side dish couldn't possibly be easier. Simply halve the sprouts, drizzle with olive oil and balsamic vinegar, and roast. The sprouts caramelize a bit, which gives them a deeper flavor, with none of the sulfurous bitterness most people associate with Brussels sprouts.
Balsamic-Roasted Brussels Sprouts
adapted from My Kitchen Addiction
Ingredients:
1 lb Brussels sprouts, trimmed & halved
2 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
Sea salt
Black pepper
Place sprouts on a foil-lined baking sheet. Drizzle with olive oil and balsamic vinegar. Toss to coat, and season with salt and pepper.
Roast for 45 minutes in a 375-degree oven until soft and somewhat caramelized.
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