I had almost forgotten about these Brussels sprouts from last week, but they still looked great from being in my vegetable crisper all week. Instead of shredding them, I wanted to try them roasted. I’ve roasted many veggies this way, all delicious, and the Brussels sprouts were delicious too! These pretty much melted in my mouth and didn’t taste as bitter as Brussels sprouts sometimes can be.
Roasted Brussels Sprouts
What you need:
1 pound Brussels sprouts
Olive oil (about 3 Tbsp)
Salt
Pepper
Balsamic vinegar (optional)
How to make it:
Preheat oven to 450 F. Line a baking sheet with foil.
Remove the outer layer of leaves from each Brussels sprout. Cut each in half. Put in a zipper bag with the olive oil, and the salt and pepper to your taste. Place Brussels sprouts in a single layer on baking sheet.
Bake in the preheated oven for 10-15 minutes, or until the Brussels sprouts just start to blacken on the outer layer.
If desired, drizzle balsamic vinegar over roasted Brussels sprouts.
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