Balsamic Roasted Brussels Sprouts
I hated Brussels sprouts for the first 41 years of my life. Then I met Amelia and she made these Balsamic Roasted Brussels Sprouts. Boy was I missing out. These are easy to make and a delicious source of amazing nutrients.
Even if you think you hate Brussels sprouts, if you like balsamic vinegar on leafy greens, then give these a try with an open mind. They’re not the frozen brick of sprouts your mother microwaved, then doused the soggy green balls with white vinegar. These Balsamic Roasted Brussels Sprouts fresh from the oven are delicious.
Brussels sprouts are a good source of fiber, protein and vitamin C. With only 121 calories for about 1 cup, these are filling, nutritious and can help with your weight loss goals.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time |
| 40 minutes |
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These Balsamic Roasted Brussels Sprouts are absolutely delicious. Roasting makes them crispy. Balsamic makes them savory.
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- 1 lb brussels sprouts fresh, cut in half
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 1 tsp salt
- Preheat oven to 400 degrees.
- Wash the Brussels sprouts and cut off the bottoms. Throw out any bad looking leaves. Cut them in half.
- Spray a medium casserole dish with nonstick cooking spray.
- Add the Brussels sprouts, olive oil, balsamic vinegar and salt to a mixing bowl. Toss to evenly coat the sprouts.
- Place the dish in the oven and cook for 40 minutes or until al dente. They should be slightly brown/black.
Serving size is about 1 cup.
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