Brussels

Roasted Brussel Sprouts with Balsamic Vinegar

Category

Brussels

Yields4 Servings

 1 lb brussel sprouts
 1.50 tbsp olive oil
 ½ tsp salt
 2.50 tsp balsamic vinegar
 ¼ tsp black pepper

1

Preheat oven to 475 degrees and line a baking sheet with foil.

2

Trim the stalk end of the brussel sprouts. Cut into halves or quarters if desired. Toss them in a large bowl with the olive oil and salt.

3

Dump the sprouts onto the baking sheet. Spread or shake into a single layer. Cover tightly with another layer of aluminum foil. Roast 10-15 minutes. Remove the foil - the sprouts should be green on the outside, yellow-green in the middle, and just starting to become tender.

4

Drizzle on the balsamic vinegar. Return to the oven and roast for 10-20 more minutes, stirring 1-2 times. Remove from oven when golden-brown spots appear on sprouts, but before the entire sprouts turn brown. Sprinkle pepper over the sprouts and serve immediately.

Nutrition Facts

Serving Size 1/4 recipe

Servings 4


Amount Per Serving
Calories 96Calories from Fat 50
% Daily Value *
Total Fat 5.6g9%
Saturated Fat .9g5%
Cholesterol 0mg
Sodium 320mg14%
Potassium 449mg13%
Total Carbohydrate 10.5g4%
Dietary Fiber 4.3g18%
Sugars 2.5g
Protein 3.9g8%

Calcium 40%
Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 lb brussel sprouts
 1.50 tbsp olive oil
 ½ tsp salt
 2.50 tsp balsamic vinegar
 ¼ tsp black pepper

Directions

1

Preheat oven to 475 degrees and line a baking sheet with foil.

2

Trim the stalk end of the brussel sprouts. Cut into halves or quarters if desired. Toss them in a large bowl with the olive oil and salt.

3

Dump the sprouts onto the baking sheet. Spread or shake into a single layer. Cover tightly with another layer of aluminum foil. Roast 10-15 minutes. Remove the foil - the sprouts should be green on the outside, yellow-green in the middle, and just starting to become tender.

4

Drizzle on the balsamic vinegar. Return to the oven and roast for 10-20 more minutes, stirring 1-2 times. Remove from oven when golden-brown spots appear on sprouts, but before the entire sprouts turn brown. Sprinkle pepper over the sprouts and serve immediately.

Roasted Brussel Sprouts with Balsamic Vinegar

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