I never knew I enjoyed brussel sprouts until last weekend. Our friends had us over for an amazing steak dinner and served roasted brussel sprouts on the side. They were sweet, salty, crunchy, and caramelized. I could not stop eating them. I had to make them at home this week and I devoured them again. This is my go to vegetable dish from now on!
Roasted Brussel Sprouts with Balsamic Vinegar
2-3 pounds brussel sprouts, stemmed and quartered* see tip below on how to do this.
3 Tbsp. extra virgin olive oil
1 tsp. salt
1/2 tsp. pepper
2 tsp. good quality balsamic vinegar
truffle salt for garnish-optional
Directions: Preheat oven to 375. Place the brussel sprouts on a large baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat. Roast for 20 minutes tossing them halfway through. Take them out of the oven and let cool five minutes. Transfer to a serving dish and drizzle with balsamic vinegar. Serve warm. Serves 4. I like to add a touch of truffle salt to the final dish, but that is optional!
Katie’s Tip: To trim a brussel sprout, simply cut off the stem. Any outer leaves that fall off easily remove and discard. In my case, my daughter uses the utter leaves for her cooking experiments! . Then quarter the brussel sprout.
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