Fast, Easy & Delicious Balsamic Brussels Sprouts
For a long time, I thought of Brussels sprouts as brownish, mushy boiled spheres that had no place on my plate. Then I had the good fortune to try them glazed with balsamic vinegar, and wow, what a revelation! They tasted like sweet, tangy french fries but with a different texture--all crispy edges and soft middle. I now make these as a side dish every opportunity I get, not only because they're delicious and healthy--would you believe a one-cup serving has 124% of your daily vitamin C needs?!--but also because they're super easy to make.
Balsamic Brussels Sprouts
1-2 pounds fresh Brussels Sprouts, rinsed in cold water
1/4 cup Balsamic Vinegar
1 Tablespoon of extra virgin olive oil
1 teaspoon of sea salt
Freshly ground pepper to taste
Pre-heat your oven to 380 degrees. Trim the Brussels sprouts by cutting off the stems, slicing them in half lengthwise, and picking off any wilty or brown leaves. Toss the sprouts with the olive oil in a glass or ceramic pan, then spread them in one even layer. Pour the vinegar evenly over the sprouts, making sure to get vinegar into the nooks & crannies, and sprinkle with salt and pepper. Pop them in the oven for 25-30 minutes. Check halfway through the cooking time and give them a toss. If the pan looks really dry, just add a splash of vinegar. When they're done, the sprouts will look very dark and crispy.