Roasted Brussels Sprouts (+ Balsamic Version)
- Total Time: 40 Minutes
Description
Yes, there is an ‘s’ on brussel…who knew? And who knew that roasted brussels sprouts were so amazing?? This is the recipe that was listed on the bag – we fought over them…
The balsamic version is directly from Ina Garten – simply add in a 150 g package of chopped pancetta (I allowed this to roast by itself for 10 minutes first), and then roast the sprouts as listed below, with the pancetta. Right before serving, drizzle with a balsamic reduction – I use Blaze – enjoy!
Ingredients
Roasted Brussels Sprouts
2 lbs. brussels sprouts, cleaned and trimmed – small ones are definitely best, but I’m sure cutting them in half would be fine
2 to 4 T. olive oil
salt and freshly ground pepper
1 lemon to squeeze over top before serving
Instructions
Cleaning the sprouts is what takes the time…once they’re ready to go, place them in a large bowl and toss with enough olive oil to lightly cover them all, all over. Pour them into your favorite baking pan – one that is large enough to accommodate a single layer, and then liberally sprinkle with salt and freshly ground pepper.
Bake at 400 for 20 to 30 minutes (this will depend on the size of your sprouts) – and make sure to give them a stir every 10 minutes. Squeeze the lemon over all and serve straight away.
- Category: Brussels Sprouts
