Brussels Sprouts with a Balsamic Drizzle

Brussels sprouts seem to be a hated vegetables.  I know they smell when they are cooking but if you can get over that, they are a wonderful deviation from the traditional vegetable side dishes.  They are easy to cook and extremely filling.  For those of you that don't know, brussels sprouts are actually a wild cabbage AND are an excellent source of vitamin C.  This is a basic recipe that is quick and easy to throw together for a weeknight meal. 

Brussels Sprouts with a Balsamic Drizzle
Source:  Miss J Original
Serves:  4 (5 sprouts per serving - since cut in half these are big portions so may want to adjust down)

20 brussels sprouts, raw
olive oil
balsamic vinegar of Modena (syrup)
salt and pepper

Preheat oven to 400 degrees. Slice brussels sprouts in half. Toss sprouts in a little bit of olive oil and arrange on a baking pan with cut side down.  Sprinkle with salt and pepper.  Bake in oven for 10-15 minutes until slightly browned.  Remove from oven.  Plate and drizzle with balsamic syrup.  

Note:  If you over cook brussels sprouts they become very very bitter.  They are supposed to be crunchy so pull them from the oven right before you think they are actually done.    

- Miss J

Ratings:
Miss J, 8 out of 10
Moe, 7 out of 10 (He is not a fan of brussels sprouts but I'm slowly working on it. A year ago this would have been rated a 2)