Balsamic Roasted Brussels Sprouts

If you follow me on Instagram, you’re fully aware of my obsession with roasted veggies. Tossed with a drizzle of olive oil and spices, a little crisp but bursting with flavour, roasted veggies are – for lack of a better term – the bomb. Lately I’ve just been eating them on their own, but I also recommend topping a big bed of spinach or massaged kale with roasted vegetables for a beautiful warm salad. It’s still frigid here in Nova Scotia, Canada.

Remember when you were little and brussels sprouts were the enemy? Well I never really ate them until last year, when I was living on my own in my first apartment, free from the campus dining hall and my veggie-roasting obsession was full-blown. Now brussels sprouts are one of my favourite foods. If you’re not a big fan, I urge you to try this recipe anyways..it may just change your mind 🙂

Balsamic Roasted Brussels Sprouts:

• 4 cups Brussels sprouts
• 4 tsp olive oil (1 tbsp + 1 tsp)
• 4 tsp balsamic vinegar
• salt & pepper to taste

Directions:

1. Preheat oven to 425F. Spray baking sheet lightly with olive oil cooking spray. Rinse Brussels sprouts.
2. Chop off the tough end parts of Brussels sprouts and then cut them in halves.
3. Place in a medium-sized bowl and toss in olive oil, balsamic, salt and pepper.
4. Spread onto baking sheet and place in oven for about 10 minutes. When ready, Brussels sprouts should look slightly browned and crispy. Serves 4.

Note – If you just want a single serving, cut the recipe in four!

That’s all for now – enjoy!

xo Hannah

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