Roasted Brussels Sprout with Balsamic Vinegar
Ever since I discovered the lazy but healthy way to feed myself, I have been really into cooking foods this way. I’m talking about roasting foods, just like for my baked scallops and spicy potato wedges. Basically, foods are tossed with olive oil, then seasoned with the salt and pepper, before popping them into the oven to let it do its magic. With this method, both the cooking and cleaning up is totally no-fuss. The latest food I tried with this cooking method is Brussels sprouts and I simply love it. Balsamic vinegar with Brussels sprouts is a tried-and-tested combination and definitely a winning combination in my books.
Like Noob Cook on Facebook
Recipe Updates via Email
Brussels sprout is a really healthy food, touted to have anti-cancer properties and contains good amounts of vitamin A, vitamin C, folic acid and dietary fibre. I feel so healthy eating this.
- 350g Brussels sprouts
- 2 tbsp extra virgin olive oil
- 1.5 tbsp balsamic vinegar
- sea salt
- freshly cracked black pepper
1. Remove any wilted outer leaves from each sprout, and cut into half.
2. In a bowl, toss Brussels sprouts with olive oil and balsamic vinegar.
3. Arrange Brussels sprouts cut side up, one layer on a roasting tray. Season with sea salt and black pepper.
4. Roast at preheated oven of 200°C for about 20 minutes, until the sprouts are nicely browned on the surface.
5. Using a pair of kitchen tongs, flip brussel sprouts to the other side. Continue roasting for about 10-15 minutes, until the sprouts are tender.
Who’s also cooking it
- Roasted Brussels Sprouts Recipe with Balsamic, Parmesan, and Pine Nuts by Kalyn Kitchen
- Roasted Brussels Sprouts with Balsamic Vinegar by Two Peas and Their Pod
|If you enjoy this article, please share, tks!|