If summer is about grilling, fresh fruit and salads – fall is all about soups, stews and roasting. The oven and stove are once again working on a daily basis. As much as I love an assortment of vegetables skewered, seasoned and prepared on the grill – I think I love them roasted more. Roasting is such an easy preparation method, and my taste buds do a little happy dance 🙂 It wasn’t until the last year or so that I even knew I liked brussels sprouts. I always turned my nose up at the mini little cabbages. What I’ve come to realize is…it’s all in the preparation. Less is definitely more with these little guys. In my opinion, olive oil, salt and pepper is all that’s needed. Sometimes I’ll add a quick drizzle of balsamic vinegar at the end of cooking, a nice additional jolt of flavor. Simple, easy and beginner friendly…the perfect side dish for any entree.
1/4 pound brussels sprouts per person
extra-virgin olive oil
salt & pepper
balsamic vinegar, optional
Preheat oven to 425°F.
Wash and trim ends of brussels sprouts, removing any discolored leaves.
From the cut end, slice sprouts in half. Keep any loose leaves [these end up being the best part].
Place on baking sheet with shallow sides. Drizzle with olive oil and toss with your hands until all are lightly coated. Salt and pepper to taste.
Roast in oven for approximately 20-25 minutes until leaves just begin to crisp/brown.
Transfer to a serving dish and lightly drizzle with balsamic vinegar if desired.