Friend of Julie: Roasted Brussels Sprouts

Roasted Brussels Sprouts are all the rave this year and I for one have made this my favorite veggie recipe for 2014. I am posting this recipe, because I want to make it more often.

 
Ingredients

• 1 ½ lbs Brussels sprouts, rinsed and trimmed with outer leaves removed
• 2 Tbsp extra virgin olive oil
• 1 Tbsp balsamic vinegar
• kosher salt and freshly ground black pepper, to taste

Directions

1. Preheat the oven to 400 degrees.
2. Cut off the stem ends of the Brussels sprouts and remove the outer leaves. If the Brussels sprouts are large, cut them in half. Leave the smaller ones whole.
3. Place sprouts in a medium bowl. 
4. Toss with olive oil and balsamic vinegar. 
5. Arrange the Brussels sprouts on a baking sheet and season with salt and pepper.
6. Bake for 15−20 minutes or until sprouts are just barely tender and maybe even still a little crunchy. 
7. Turn the sprouts over once halfway through cooking.
8. Remove from the oven, place in a serving bowl and enjoy this amazing side dish.

WARNING: these are not your mother's Brussels sprouts! They are incredibly delicious, so be sure to have plenty of meat to eat with these or make a smaller amount so you don't eat more veggies than meat.

 Recipe and photo source