Side dishes don’t have to be elaborate. Sometimes, it’s the simplest things in life that are the sweetest. Today I have one of these simple things: Roasted Balsamic Brussels Sprouts. There are only three ingredients, including the sprouts, and most of the time spent making them is passive–you’re just waiting for the oven to work its magic. While I would happily devour a bowl of these little choux and call it a meal, more realistically, this side will provide 4 generous helpings in addition to your entree. The baking time listed will provide you with baby cabbages with a little bit of bite to them still–they are softened just the right amount, without being overcooked. My son gives them a thumbs up. My daughter was so busy stuffing her face that I couldn’t get a sentence out of her. But when she was done, the plate was licked clean. I think that’s an A+.
I have tried preparing these with more Balsamic vinegar, but prefer using less. This allows for the sprouts to still shine, while being fully enhanced for your pleasure. Feel free to tweak the ratios, though, if you’d like more Balsamic flavor.
- 1 pound Brussels sprouts
- 2 teaspoons extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
- Clean and dry the Brussels sprouts, then cut the bottoms off of them and cut in half lengthwise.
- Toss in the olive oil and balsamic vinegar, then spread in an even layer on the prepared baking sheet.
- Bake for 25-30 minutes, or until the outer leaves are browned and crispy, stirring a few times during the cooking time.
- Serve immediately.