Balsamic Brussels Sprouts
(sugar/gluten/soy/peanut/grain/dairy-free, vegan)
Ingredients:
- 2 bags brussels sprouts (I usually get the Trader Joe’s bags; around 25 sprouts per bag)
- 1/2 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 2-3 t. salt
- 3 t. freshly ground black pepper
Preparation:
- Preheat oven to 375 degrees F.
- Wash the brussels sprouts and dry them thoroughly. It is crucial that you dry the sprouts as well as possible. The drier they are, the crunchier they will end up!
- Cut every sprout in half vertically so you have two symmetrical halves from each one.
- In a large bowl, toss the sprouts with the olive oil and balsamic vinegar. I use a rough estimate of the above amounts but add enough so that all the sprouts have an even coating of both liquids. Add some salt and freshly ground black pepper and toss again.
- Distribute the brussels sprouts evenly onto two large sheet pans. The more spread out you can make them, the better it will be so they will be crunchier!
- Place both pans in the oven. Every seven minutes, using a wooden spoon, mix the sprouts around a bit.
- Keep cooking until the outsides of the brussels sprouts are browned (about 25 minutes total) and crunchy and the sprouts are soft to a fork prod.
Serves 4. Adjust amount of ingredients based on your family and preferences!
courtesy of:
http://sugarfreefairy.com/balsamic-brussels-sprouts/
