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
- Preheat oven to 425F. Spray baking sheet lightly with olive oil cooking spray. Rinse Brussels sprouts.
- Chop off the tough end parts of Brussels sprouts and then cut them in halves.
- Place in a medium-sized bowl and toss in olive oil, balsamic, salt and pepper.
- 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!