Growing up, I thought brussels sprouts were dis.gus.ting.
While I’m confessing, I might as well tell you that I didn’t like avocados either.
Clearly, the first 16 years of my life were an epicurean wasteland.
It turns out that my problem with brussels sprouts was that I was eating them (or not eating them, as the case was) steamed.
And in my teenage self’s defense, I still think steamed brussels sprouts are kinda gross.
But do you know what’s amazing?
Roasted brussel spouts. Oh my goodness, roasted brussels sprouts are so deliciously amazing. And when you add some balsamic vinegar into the mix? Heaven!
They are nutty and just a drop sweet, thanks to the wonderful caramelization that comes from roasting veggies.
Not only have I come to love roasted brussels sprouts as an adult, but my eight- and ten-year old sons already love them!
In fact, whenever I make a pan of these, I find myself swatting away their hands so they don’t eat them all before dinner. (Not that that would be the worst thing in the world.)
I figured that if I could get my boys to ask me to make something that has been dubbed “the world’s healthiest vegetable”, then I just had to share this “recipe” with all of you on KOAB. (Recipe is in quotes because I’m not sure something this easy can technically qualify as a recipe.)
Easy Balsamic Roasted Brussels Sprouts
- 1 lb of brussels sprouts
- 2-3 Tbsp olive oil
- 2-3 Tbsp Balsamic vinegar
- Course kosher salt, to taste
- Fresh ground pepper, to taste
- Preheat oven to 400 degrees.
- Clean and check brussels sprouts well, then cut in half length-wise.
- Toss brussels sprouts with oil and vinegar and spread out into one layer on a cookie sheet.
- Sprinkle with salt and freshly ground pepper.
- Roast for 20-25 minutes until the brussels sprouts begin to caramelize.
- Cool, serve and enjoy!
We tend to make two pounds of brussels sprouts, so we double the rest of the ingredients, as well. My family of five can easily eat all two pounds in one meal!
* Note on kashrut: There are varying opinions as to whether brussels sprouts can be sufficiently cleaned and checked with regard to bug concerns. I know that many, therefore, do not eat fresh brussels sprouts. If you want to make this recipe with Bodek frozen brussels sprouts, I think your final product will be a very close approximation. I do recommend roasting them from frozen, rather than letting them defrost, to avoid sogginess. Check the cook time – they might not need as long. Try turning up the heat for the last two minutes to expedite the caramelization.
** Note on Cost: The price per pound of brussels sprouts varies with the season. Good thing they’re in season right now — you can currently get a two-pound bag at my Costco for just $3.50. (Yup, add brussels sprouts to the list of things to buy at Costco!)