Brussel sprouts. The two words that can make any child gag. It’s such a shame brussel sprouts have gotten such a bad reputation for being gross. I will admit, I’ve had some overcooked, mushy sprouts and they were not pleasant. But when you cook them right – let them caramelize a little – these things are heavenly.
Brussel Sprouts are my boyfriend’s favorite vegetable. So I’ve been making them a lot, and sometimes, I’m just totally too lazy/too vegetarian to make something elaborate or buy bacon. So I make this recipe.
It’s so simple. So so simple. I made it for Thanksgiving this year (we just had a friendsgiving for everyone left in Memphis while their families live elsewhere), and everyone commented on how good they were. And when I explained how simple they were to make they were surprised. Who knew making something so tasty could be so easy?
Get a pound of brussel sprouts, wash them and cut them in half.
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Spread them on a baking sheet – you can do this with just sprouts or you can do what I did and add some potato and chickpeas if you’re making a meal.
Drizzle olive oil and balsamic vinegar over top, then sprinkle with salt and pepper.
Get your hands in there and mix it all up to coat everything evenly.
Toss into the oven at 400F for 25-30 minutes. Until the sprouts are nice and brown.
Eat and enjoy the deliciousness you just made. (I topped my potato, chickpea, sprout concoction with an over-easy egg and an avocado to finish the meal)
It’s that easy.
Ingredients
- 1 Pound Brussel Sprouts
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and Pepper to taste
Instructions
- Preheat oven to 400F.
- Wash the brussel sprouts and cut them in half.
- Spread them on a baking sheet.
- Drizzle olive oil and balsamic vinegar over top, then sprinkle with salt and pepper.
- Mix it all up to coat everything evenly.
- Toss into the oven for 25-30 minutes. Until the sprouts are nice and brown.
- Eat.