These Balsamic Roasted Brussel Sprouts are part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more.
Breakfast: Cinnamon Raisin Oatmeal
Lunch: Whole Wheat Caprese Pitas, Hummus with Carrot and Celery Sticks
Snack: Hard Boiled Eggs
Dinner: Slow Cooker Lemon Roasted Chicken, Balsamic Roasted Brussel Sprouts
Remember when you were a kid and you thought Brussels Sprouts were gross? I wonder…did we ever even try them or were we just so pre-programmed to think that way that we just came to believe they were disgusting without even taking a bite? Poor Burssels Sprouts…they never even stood a chance…not with the legions of hating kids and skeptical adults. I think we should all take a stand and change this tragic tide of Brussels Sprout hating! They are delicious! I am talking to you now as a recovering Brussels Sprout hater. Yes…I will admit it. I too once prejudged this poor misunderstood vegetable. But not anymore! If you are still on the fence or have a family member still holding out, here is the recipe for you. It is easy and delicious. Give it a try, and who knows, you might be able to sway even the most entrenched Brussels Sprout hater!
Ingredients
1 lb Brussels sprouts
1/4 cup Balsamic Vinegar or enough to cover sprouts
sea salt, to taste
fresh cracked black pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- Cut the Brussels sprouts in half.
- In a medium to large mixing bowl, add the sprouts, vinegar and salt and pepper. Mix to coat the sprouts.
- On a large sheet pan, spread the sprouts in an even layer.
- Put them in the preheated oven and roast for 25-30 minutes or until the sprouts begin to caramelize.
- Remove from the oven and allow them to rest for 3-4 minutes.
- Serve hot. Enjoy!
Can you repost this recipe?? I love me some brussel sprouts and this recipe isn’t complete. 🙁
Heather! Sorry about that. Not sure what happened. Pulled out the recipe and updated it on the website! Thanks for the heads up.