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Roasted Brussels Sprout in Balsamic Vinegar

   

Brussels Sprouts

Brussels sprout is a healthy vegetable, touted to have anti-cancer properties and contains good amounts of vitamin A, vitamin C, folic acid and dietary fibre.

Roasted Brussels Sprout Recipe

Balsamic vinegar is a great-tasting combination with Brussels sprouts, but you may omit it from the recipe if preferred.

Serves: 2

Prep Time: 5 mins

Cook Time: 30 mins

Ingredients

  • 350g Brussels sprouts remove any wilted outer leaves from each sprout, then cut into half
  • 2 tbsp extra virgin olive oil
  • 1.5 tbsp balsamic vinegar
  • salt & freshly cracked black pepper

Directions

  1. In a large bowl, toss Brussels sprouts with olive oil and balsamic vinegar.
  2. Arrange Brussels sprouts cut side up, one layer on a roasting tray. Season with salt and pepper.
  3. Roast the tray at preheated oven of 200°C (392°F) for about 20 minutes, or until the sprouts are tender, turning them with kitchen tongs halfway.
                                           

Leave a Comment





17 Responses to “Roasted Brussels Sprout in Balsamic Vinegar”

  1. food-4tots — June 17, 2011 @ 11:53 pm

    My hubby is not a big fan for brussel sprouts. Maybe I can convince him with your recipe. Thanks for sharing such a healthy and hassle free recipe. ;)

    Reply

  2. HoppingHammy — June 20, 2011 @ 9:05 pm

    Sounds so easy, yet looks like you fussed on it all day on it! Gonna share this recipe with my mom to try sometime. :) We like brussel sprouts too!

    Reply

  3. Your brussel sprouts looks so yummy! My friend has shown be to cook in an Asian way too : ) with soy sauce as yummy too.

    Reply

  4. dave — June 21, 2011 @ 7:10 am

    I love roasted brussels sprouts and there’s nothing lazy about it :D

    Reply

  5. Christine's Recipes — June 21, 2011 @ 1:02 pm

    A very healthy dish. I love all veggies that go with Balsamic vinegar, delicious.

    Reply

  6. Marla — July 8, 2011 @ 12:29 pm

    Love roasted brussels sprouts – the balsamic is a nice touch too.

    Reply