Ann: Just before Christmas brussels sprouts were calling to me from the produce section and I decided to explore unchartered waters: take an obscure vegetable (obscure to my family) to our big Christmas dinner party. I reviewed many possible recipes before finally settling on this one and what do you know...they were a hot topic of conversation and disappeared from my serving bowl. Mission accomplished!
A quick and easy vegetable side dish recipe for brussels sprouts roasted with balsamic vinegar and olive oil. This easy brussels sprouts recipe is vegetarian, vegan, and gluten-free.
Ingredients:
- 2- 3 cups brussels sprouts, sliced in half
- dash salt and pepper, to taste
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
Preparation:
Pre-heat oven to 375 degrees.
Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.
Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat.
Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.
Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.
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