Here’s my special “no-fail” tip! Brussels sprouts aren’t among the most well-loved vegetables. But as a member of the nutritionally potent cruciferous family, they’re worth a place in your healthy diet. Not only are Brussels sprouts a good source of protein, iron and potassium, but they also offer other benefits that can boost your overall health.
They are good steamed or sautéed, but my favorite way to cookthem is roasted. The crispy, tender and browned sprouts, cut in half, allow them to brown nicely, but my cooking tip is to add 1 Tablespoon of balsamic vinegar per one cup of cooked brussel sprouts, for a naturally sweet and slightly tangy flavor that’s hard to beat. I’m not sure children will like them, I never did, but grown-ups will love them!
- 2 C Fresh Brussel sprouts, washed and dried
- 1 T Extra Virgin Olive oil
- Kosher sea salt, to taste
- Freshly ground black pepper, to taste
- 2 T Good Balsamic Vinegar
- Pre-heat oven to 400 degrees F.
- Trim stems and slice in half Brussel sprouts.
- Place parchment paper on a baking sheet with sides.
- Pile sprouts on baking sheet and drizzle with olive oil.
- Remove any loose leaves, if desired, or leave them in for extra crispiness.
- With your hands toss sprouts so all are covered with oil.
- Sprinkle with salt and pepper, and toss again.
- Spread out on baking sheet, cut side down, so each is evenly spaced.
- Roast until tender and browned, about 12-14 minutes.
- Remove from oven and toss with balsamic vinegar.
- Serve hot.
