I love brussel sprouts. In fact, I love them so much that they are my favorite vegetable. I bet most of you guys didn’t know that about me
Am I right?
I don’t know why this delicious vegetable is hated by so many. Eating roasted brussel sprouts to me is like popping skittles.
In fact, I’ve actually been know to eat this dish as a snack. Move over skittles, there’s a new kid on the block.
They are also incredibly easy to make! All you have to do is toss the little buggers in some olive oil, balsamic vinegar, garlic, salt, and pepper. The oven will do the rest of the work while your prepare the main dish. The thin outer leaves will crisp up and caramelize during the roasting process, but the centers will stay tender and juicy.
Can I say it again?
1 pound (or 1 pint) fresh brussel sprouts
2-3 TBSP extra-virgin olive oil
2 TBSP balsamic vinegar, divided
3-4 cloves fresh garlic, minced
1/2 tsp sea salt, plus more for serving
1/4 tsp freshly ground black pepper
Preheat oven to 425*.
Line a baking sheet with aluminum foil and set aside.
Rinse the brussel sprouts in cool water.
Chop off the ends and then cut in half. Place in a large bowl.
In a small bowl, whisk together the olive oil, 1 TBS balsamic vinegar, minced garlic, 1/2 tsp salt, and the freshly ground black pepper.
Drizzle it over the brussel sprouts and then toss to combine.
Spread the brussel sprouts out evenly over the baking sheet and roast in the preheated oven for 20-25 minutes or until tender-crisp.
Remove from oven, transfer to a serving dish, drizzle with the reserved tablespoon of vinegar, and sprinkle with sea salt to taste.
You know these are good when you can get your vegetable-hating dad to eat them.