Love it or hate it? Brussels sprouts tend to divide people and be often forgotten on the Christmas table.
These extremely simple steps (I won’t even call it a recipe) are a game-changer and brussels sprouts will become the perfect side of all your winter meals – not only the Christmas dinner.
The roasting will make them crunchy and the balsamic vinegar will bring them to the next level with a sweet-sour final kick.
Did you know that they are vegetable superheroes? They are full of vitamins and minerals, rich in antioxidants, and high in fibers.
No more disgusting boiled brussels sprouts for you, a new flavourful life packed with nutrients begins today 😝
If you have any other tips on how to cook these veggies, please send them my way! Always keen to sprout things up 😂 Sorry I couldn’t resist…
Simple roasted brussels sprouts
Course: SidesDifficulty: Easy20
minutes20
minutesLove it or hate it? Brussels sprouts tend to divide people and be often forgotten on the Christmas table. These extremely simple steps (I won’t even call it a recipe) will change the game and brussels sprouts will become the perfect side of all your winter meals – not only the Christmas dinner. The roasting will make them crunchy and the balsamic vinegar will bring them to the next level with a sweet-sour final kick.
Ingredients
1 kg brussels sprouts
3 tbsp extra virgin olive oil
1/2 tsp fine sea salt
lots of black pepper
balsamic vinegar glaze
Method
- Trim and halve your sprouts carefully. Take out the ends and the damaged leaves.
- Transfer them to a baking tray and toss them with oil, salt, and pepper till evenly coated.
- Super important: leave enough space between the sprouts on the tray and only have one layer. Have the flat side facing down. This is essential to give the sprouts a yummy roasted flavour, opposite to a bland steamy flavour.
- Roast them for 20 minutes at 200 C and serve warm. Move them in the roast thin for even crunch halfway through.
- Drizzle them with balsamic vinegar glaze as soon as out of the oven – this will caramalise your sprouts and deepen their flavour – the magic of acid and sugar.
Notes
- Change it up: you can add extra flavour with walnuts, cranberries, or a sprinkle of grated parmesan. If you are Ottolenghi obsessed, they are delicious with a bit of tahini sauce instead of balsamic vinegar.
