Thursday, January 5, 2012

Roasted Brussels sprouts

Another attempt to find green veggie preparations of the edible kind. While I enjoyed these, they were not my husband's favorite...

1 pound Brussels sprouts
1.5 tbsp olive oil
1 tbsp water
2 tbsp balsamic vinegar

Clean and trim the sprouts, cut into halves. Toss with water, olive oil, 0.25 tsp salt, and a small pinch of black pepper. Arrange on a baking sheet with cut sides down. Cover tightly with aluminum foil.

Bake in a preheated 450F oven for 12 minutes. Remove foil and bake for another 10 minutes, until sprouts are browned but not burnt.

Toss with balsamic and extra salt if necessary. Serve.

1 comment: