Easy Balsamic Brussels Sprouts

March 23, 2009 By: Megabeth Category: Side Dishes Print This Post Print This Post

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I’m still recovering from a cut finger and jet lag, so I’m attracted by any recipe that has “easy” in the title. These were indeed easy brussels sprouts..and quite good, too. They were great cold the next day for lunch, too.

Easy Balsamic Brussels Sprouts

Ingredients:

  • 2- 3 cups brussels sprouts, sliced in half
  • dash salt and pepper, to taste
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil

balsalmic brussels sprouts

Pre-heat oven to 375 degrees. Whisk together the vinegar, olive oil,  salt and pepper together in a small bowl.

Place the brussels sprouts in a single layer on a baking sheet covered with aluminum foil (for easy clean up!) Drizzle the oil and vinegar over the sprouts and gently toss to coat. Arrange the sprouts so that they are all cut side down.

balsalmic brussels sprouts

Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.

3 Comments to “Easy Balsamic Brussels Sprouts”


  1. I have never been a fan of brussels sprouts but this makes me want to try them. Thanks!

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  2. We’re all fans of brussel sprouts with butter sauce, but I’m the only one who’ll occasionally drizzle vinegar on them, after the fact (well, I’m the only who’ll pretty much drizzle vinegar on anything). Maybe I can convince the cook to do a batch of the old standard and a smaller one of these, from now on.

    (The cut finger was making me go ow! Ow! OW! when I was reading about it. Of course, this from someone who, less than an hour ago, gave herself a surface gash from about above the jawline into her temple, because she was talking with her hands–as usual–while holding a paring knife. There’s a reason no one ever wants me in the kitchen…)

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  3. Megabeth says:

    ow ow ow OW! That is totally something I would do!

    We are definitely a vinegar household. What’s funny is that I was eating these yesterday at work and someone stopped by wondering what the heck I was eating because they smelled so good. Vinegar rocks! You need your cook to make these for you.

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