Very delicious recipe for roasted Brussels sprouts with balsamic vinegar. Roasting
Brussels sprouts in the oven makes a delicious vegetable dish, a perfect holiday dish.
The meal is really great and very easy to make.
The Brussels sprouts should be brown with a bit of black on the outside when done.
Any leftovers can be reheated or even just eaten cold from the fridge.
Usually they taste sweet and salty at the same time, preparations take 15 minutes, cooking takes 45 minutes and should be ready in an hour.
Original recipe makes 6 servings
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large reseal able plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning.
Brussels sprouts should be darkest brown, almost black, when done.
Adjust seasoning with kosher salt, if necessary. Serve immediately.