Fall Recipes / Healthy Choices / Low Fat / See Hatsie Cook / Sides / Vegetables / Vegetarian / Weeknight Meals

Cook: Roasted Balsamic Brussels Sprouts

I truly don’t understand why Brussels sprouts get such a bad reputation.  I never had them as a kid, because I just knew they’d be awful, and when I tried them as an adult, I really did feel like I’d been tricked my whole life.  Who was this person that is spreading these rumors?  Really!  Who?

I’m here to put an end to this.  Brussels sprouts are what it’s all about.  They’re amazing.  They’re small and adorable.  And most importantly, they do magical things when roasted on high heat in olive oil.


Brussels Sprouts for President.

Here’s the recipe:

Roasted Balsamic Brussels Sprouts

1 lb Brussels sprouts, ugly leafy outsides removed, ends trimmed off, and sliced in half lengthwise
2 tablespoons olive oil
2 tablespoons Balsamic vinegar

Preheat oven to 375 degrees.

Trim and slice Brussels sprouts and spread out on a baking sheet.

Drizzle olive oil and balsamic vinegar on top then toss so that every Brussels sprout is coated in the oil and vinegar.  Season with salt and pepper.

Cook for 10 minutes, then flip the Brussels sprouts to the other side and cook for 15 minutes more.

Serve along side anything.  Then join my pro-Brussels Sprouts campaign.  We’re taking donations now!


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