These are not your boring, boiled brussel sprouts. I would never, ever go for that. These are crisp & completely divine. They’re one of the fastest side dishes & will give you a deep appreciation for this hated vegetable.
Brussel sprouts get a bad wrap mainly because ( in my humble opinion ) they are rarely cooked correctly! I have discovered the perfect method that will never stir you wrong! By heating up the baking pan ahead of time, you are ensuring that the brussels will get crisp quickly. I personally love the little bits that fall off & get super crisp.
Once you master this method, you can change up the flavor profile however you want. Sometimes I’ll do a soy sauce version or even just a simple salt & pepper is amazing!
xx,
ellyn
SERVINGS: 3-4
TIME: 20 minutes
INGREDIENTS:
• 1 lb brussel sprouts
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoons worcestershire
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon garlic powder
• cooking spray
INSTRUCTIONS:
1. Preheat oven to 450. Add empty baking sheet & let heat up for 10 minutes. Reduce heat to 425.
2. Trim brussel sprouts & slice in ½.
3. Mix brussel sprouts together with balsamic vinegar, olive oil, worcestershire, salt, pepper & garlic powder.
4. Remove baking sheet from oven & spray generously with cooking spray. 5. Add brussles to hot baking pan. Roast for 10-12 minutes, flipping 1/2 way.
6. Enjoy!
