We hope that everyone had a smashing week and have an even better weekend! As much as we love the fun days of summer the change in weather is good too. Cooler nights and crisp air have us changing up our menus too! One of our in-season favorites is oven roasted balsamic brussel sprouts. They are super easy to make and can be made ahead of time too. Whether you buy them directly on the stalk and trim them yourselves or hand-pick them from the farmer’s market, fresh is best!
How to buy:
- Make sure they are fresh! – The leaves on the brussel sprout should compact and tightly wrapped. One or two loose leaves are fine but if you can start doing “he loves me, he loves me not” with the sprout leaves, you need to move on.
- Pinch them hard! – We want them hard when we pinch them, like marble hard.
- Size is important! – Try to pick out brussel sprouts that are uniform in size so they cook evenly.
How to clean and trim:
Simply rinse your brussel sprouts and discard the one to two loose exterior leaves. Trim the rough stem by simply taking off an 1/8″ off the bottom of the sprout. Our recipe calls for the sprouts to be halved but you can also roast them whole for a varied presentation.
Oven Roasted Balsamic Brussel Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
- 3 Tablespoons of olive oil
- 3 Tablespoons of balsamic vinegar
- 2 cloves of garlic minced
- Himalayan sea salt and freshly ground black pepper
- Preheat the oven to 400 degrees.
- In a large bowl mix the olive oil, vinegar and minced garlic together. Place the halved brussel sprouts in the mixture and toss lightly together until all sprouts are coated.
- Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Spread the sprouts out in a single layer and season with salt and pepper.
- Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned. Toss once during roasting.
- Remove from the oven and serve.
These are great not only as a side dish for dinner but make a great lunch leftover as well. You can also do your own mixture of mixed veggies and this same olive oil, vinegar and garlic recipe if brussel sprouts aren’t your favorite.:) Seriously though, if you haven’t had them before you should give them a try. These may become your new fall favorite!
Have a great weekend and keep smiling!
Donna and Daniela