Roasted Brussels Sprouts with Balsamic Vinegar {Recipe}

Guess what?  American Thanksgiving is coming up!  Ah, I guess you knew that.  If you are food lover or a foodie, Thanksgiving is an amazing time.  All the food prep and cooking, it is a feast for the senses!  It’s the time to show off your skill!  For the next month, I am going to post some of my favorite recipes that would be great for you to make for your Thanksgiving meal.

Are you looking for something easy to make as a side for the fabulous meal you have planned, but wanted something that will be a party in everyone’s mouth?  This is the recipe of roasted Brussels sprouts is for you!

Before you cringe, I have something to tell you. This isn’t the Brussels sprouts you remember from your childhood.    Oh no.  This isn’t the mushy, boiled, unappetizing soggy sprouts you remember.  They are amazing this way!  (Shoot, anything roasted is amazing am I right?  Let’s be honest here—we are all friends.)roasted brussels sprouts

Can I tell you a secret?  I never even tried Brussels sprouts until 2012.  I am not sure why–maybe my mom and dad didn’t like it, so they weren’t going to force it upon us kids.  But, when I had them roasted like this at my first Thanksgiving at my parents-in-law’s house, I fell in love with them!

Flavorful.  Tangy.  Crunchy.  This is how I would describe this recipe roasted Brussels sprouts.  But since I love Brussels sprouts, I should also add YUMMY!  I love how the balsamic vinegar gives it a nice tangy flavor, while roasting it in the oven gives them a nice little crunch.  This is a dish that would make just everyone at your Thanksgiving meal fall in love with Brussels sprouts again.  You will not regret making this dish!

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Roasted Brussels Sprouts with Balsamic Vinegar
Course Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Side Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 375°F.
  2. Trim the step end off the rinsed Brussels sprouts, remove any bad leaves, and but the sprouts in half lengthwise. Place in a bowl and add just enough olive oil to coat them. Add more, if needed. Sprinkle with salt and pepper. Add a tablespoon or two of balsamic vinegar ad place on a non-greased sheet, cut side down.
  3. Place in the oven and roast for 15 minutes. Turn sprouts over and cook another 15 minutes. If they are large, they may need more time.
Recipe Notes

I love to save the leaves that I pull off the sprouts and roast them like kale chips. So tasty!

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