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Roasted Brussels Sprouts

What you need: 

2 pounds Brussels sprouts
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt, to taste
pepper, to taste

What you do: 

1. Preheat oven to 425 degrees Fahrenheit.
2. Chop off rough stems and slice each Brussels sprout in half length-wise.
3. Toss well with olive oil, balsamic vinegar, salt, and pepper. Place cut-side down on a baking sheet.
4. Roast for 15 to 20 minutes, depending on the size of the Brussels sprouts. Cut-side should be browned and some of the leaves crispy.
Source of recipe: This recipe is courtesy of Chef Jesse Miner (http://chefjesseminer.com/)

Preparation Time: 
10 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
6

SO HOW'D IT GO?

Great way to enjoy brussels sprouts. One suggestion I would make would be to substitute the vinegar for lemon juice. The lemon juice helps to cut the bitter taste that brussels sprouts have. I also cook mine a lot longer, my wife likes them really crispy.

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Thank you for posting this recipe. Athough it was simple, it is amazing what it did for basic Brussels sprouts, as usually I just eat them steamed and plain.

Had these as a dinner side tonight. Very nice. Had them with a YAUMC (yet another ultimate mac and cheese) dish. The balsamic really complimented the "cheese". I borrowed Sarah's technique of cut side up and got them a nooch flake just this side of burnt - mmmmmm. I sprinkled them with Italian herbs right at the end. MNFWTDBS (My new favorite way to do Brussels sprouts). Also, while the big cut sprouts weren't quite burnt, some of the leaves and seasoning and vinegar were charred in the pan. Took a few drops of hot water and wisked it to make a little sauce. I am still dreaming of them.....

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I've made these before using only salt and oil but I've never thought of adding balsamic vinegar. Soooooo good!  :)>>>

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Found this earlier in the year, finally got to try it out.  Delicious!

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The pictures from this recipe is what inspired me to try sproats after a 18 year hiatus after a very unfortunate bite of a plain, boiled sproat at Thanksgiving...bleh.  But these were amazing!!  I too chopped up alittle garlic and sprinkled some garlic powder on them when roasting.  I added alittle fresh lemon juice when I served them up.  TO DIE FOR. I ate them to fast to take a picture.  bummer.

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okay so i tried these again... i added extra balsamic vinegar and drenched the brussels in cooking spray instead of using olive oil... i also added garlic powder... i know this may sound super strange... but after roasting the brussels i mixed in a little vegan mayo! OMG it was to die for <3

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So yummy and amazing! I took VeganSapiens idea and added a ton of garlic cloves, and Im in Brussel heaven right now! Mmm thank you sooooo much ^^

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I love brussels and these were pretty good... I will probably add more balsamic vinegar next time since I thought the brussels needed a bit more flavor

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I tried these both ways: cut-side down and cut-side up (I made 1/2 one way and 1/2 the other). I found that the cut-side down was crispier, though I really thought the cut-side up would turn out better. Like a science experiment  :o

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These were the best sprouts I have had so far. I prefer them roasted like this so much more than when prepared in a pan. I threw in a handful of garlic cloves, too..because roasted garlic makes everything awesome.

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