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Tuesday, October 15, 2013

Crispy Balsamic Brussels Sprouts

I have a love/hate relationship with leftovers. Part of me loves the fact that I can cook a delicious meal once, and then eat it the next day and maybe even the day after that. However, I also want to eat fresh food, particularly fresh produce, with my meals. This means I typically end up putting together some easy side dishes when I am reheating my leftovers. In my opinion, there are few vegetable dishes easier than Steamfresh, but these balsamic Brussels sprouts are. I dump all the ingredients on a pan, use my hands to toss, and put them in the oven for 40 minutes. Even though they take a while to cook, they are so easy, and so delicious, that I don't mind the wait. I love the taste of the syrupy balsamic vinegar on the Brussels sprouts, but feel free to just roast the Brussels sprouts plain.

Crispy Balsamic Brussels Sprouts (makes approximately 2 servings)

1.5 cups Brussels sprouts
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1.5 tablespoons balsamic vinegar



Preheat oven to 400 degrees.

Cut off the brown ends of the Brussels sprouts. Pull off any yellow leaves.  Cut the Brussels sprouts in half.  Place the sprouts on a baking sheets.

Pour the olive oil, salt, and pepper over the sprouts.  Toss with your hands to evenly coat.

Place Brussels sprouts in the oven for 30 minutes.  Periodically toss to ensure even cooking. 

After 30 minutes, pour balsamic vinegar over the Brussels sprouts.  Toss with a spatula.

Continue cooking for 10 more minutes or until Brussels sprouts are crispy.  Enjoy!



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