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
- 2- 3 cups brussels sprouts, sliced in half
- dash salt and pepper, to taste
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
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.
Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.