December 8, 2010

Roasted Brussels Sprouts with Balsamic Vinegar

I've recently discovered I like brussels sprouts! Especially fresh, they only need simple preparation to be quite scrumptious. The winter farmer's market has one farmer still selling them, and I get some each week.

Roasted Brussels Sprouts with Balsamic Vinegar
from Two Peas and Their Pod

1 pound brussels sprouts, rinsed
2 tablespoons olive oil
3 tablespoons balsamic vinegar
Kosher salt and freshly ground black pepper, to taste

1. Preheat the oven to 400 degrees F.

2. Cut off the ends of the brussels sprouts. If the brussel sprouts are large, cut in half. Otherwise, leave sprouts whole.

3. Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season with salt and pepper.

4. Pour sprouts on a baking sheet and roast 30-35 minutes or until sprouts are tender. Stir them a couple of times while they are roasting. Serve warm.

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