Roasted Brussels Sprouts

These Brussels sprouts are easy and excellent - nothing like the Brussels sprouts I was forced to eat as a child. They are crispy on the outside and tender on the inside, with a touch of sweetness from the balsamic vinegar. I'm surprised that I want to eat them like candy. Well at least these baby's are super nutritious, so if I do gobble them up, it will be good for me. Learn more about the amazing health benefits in  Brussels Sprouts.
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1 lb. Brussels sprouts 1 tbsp olive oil 1 tbsp balsamic vinegar 1/4 tsp sea salt or kosher salt (or to taste) 1/4 tsp pepper (or to taste)


1) Preheat oven to 450 degrees F.  Cut the ends off the Brussels sprouts and cut in half lengthwise (or in quarters if they are really large).
2) Mix Brussels sprouts in a bowl with olive oil, balsamic vinegar, salt, and pepper. 
3) Roast 25 to 30 minutes, turning over halfway through the cooking time, until they are browned and crisp on the outside and tender on the inside.