I have never understood why Brussels Sprouts have gotten such a bad rap as the “disgusting vegetable”. They are so good! I am guessing it all comes down to them not being cooked the right way, which definitely can ruin them. Roasted is the way to go people, roasted all the way. These Roasted Balsamic Brussels Sprouts are very timely for the season as well because they make a fabulous and easy side dish for your holiday dinner table. They are extra awesome for the holidays because they add great nutrition and a low calorie option to the feasting, and they are so easy therefore not adding a bunch of extra work!
Ok, who here was well into adult hood before you knew that these were called “Brussels” sprouts, with an S, as in the capitol of Belgium? *Raises hand*. Hopefully I am not alone in this. I never heard the “S” or made the connection until honestly, last year. I could not find a straight answer as to whether they were called this because they originated in the Brussels, but that is where the name came from for some reason or another.
- Pre heat oven to 400 degrees.
- Cut the brussels sprouts into halves, quarters if they are large. Cut off the bottoms where it meets the stem if desired, but it isn’t necessary in my opinion unless the stem is particularly large.
- Place cut sprouts on a baking tray and top with salt, olive oil, and balsamic vinegar. Stir to coat well and evenly.
- Put in the oven for 15 minutes, stir, then cook for another 15 minutes. Serve when they are browned your desired amount.
Fun fact: brussels sprouts last longer in the fridge if you can buy them still on the stock!
They are full of fiber and vitamins, all the good things you would expect of a cruciferous vegetable. But one surprising thing is that they are an awesome source of vitamin C! They also contain a surprising amount of protein for a vegetable, helping to confirm that you do not need to eat meat to get protein in your diet. For some more info on brussels sprouts nutrition you can look here and here.
Tip: Serve for Thanksgiving dinner and make extra to keep for leftovers:)
Nutrition info is for 1 of 4 servings per recipe.