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Roasted Brussels Sprouts with Balsamic Vinegar

From Mary Rudzinski Berry


1 pound Brussels sprouts
2 Tablespoon extra-virgin olive oil
2 Tablespoons balsamic vinegar
1 teaspoon sea salt
½ teaspoon freshly ground black pepper

Preheat oven to roast at 375° F.

Peel the outer, beat-up layers of the brussels sprouts off. Trim the end, then cut brussels sprouts in half.

Toss in a bowl with 1 Tablespoon olive oil to coat evenly, then add balsamic vinegar, salt and pepper to taste.

Lightly oil a sheet pan with remaining olive oil, then spread out brussels sprouts, cut side down. Roast in oven for 15 minutes, flip the sprouts to cut side up, then roast for about 10 minutes more or until gently browned.


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