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Roasted Brussels Sprouts with Balsamic Vinegar

Roasted Brussels Sprouts with Balsamic Vinegar

Servings: 4
Calories: 100kcal

Ingredients

  • 1 lb Brussels sprouts
  • 1 .5 tbsp olive oil
  • 1/2 tsp salt
  • 2.5 tsp balsamic vinegar
  • 1/4 tsp black pepper

Instructions

  • Preheat oven to 475°F and line a baking sheet with foil.
  • Trim the stalk end of the Brussels sprouts. Cut into halves or quarters if desired. Toss them in a large bowl with the olive oil and salt.
  • 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.
  • 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.

Notes

Roasted Brussels Sprouts with Balsamic Vinegar Nutrition Label
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University of Wyoming | College of Agriculture and Natural Resources | Extension

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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