When Brussels sprouts are bad, they’re really, really bad. They’re enough to make a person hate them forever. This is usually becuase they have been steamed or boiled to mushy slime. The thought of it is enough to make my stomach turn.
Roasted though. Roasted Brussels sprouts are what changed my ENTIRE family’s opinion of them. If you roast them to the point where they’re almost black and look unsalvageable, they’re the absolute BEST because caramelize.
This is a more traditional way of doing roasted Brussles sprouts, and they are so good. My favorite version is my mom’s which are seasoned with cinnamon, brown sugar, and cayenne. Unfortunately I don’t know the exact measurements so they’re an every once in a while treat. This recipe is going to be super delish though!
Thanks to Recipe Chatter for this yummy recipe!
Ingredients for Roasted Brussels Sprouts
- 1 pound Brussels sprouts
- 1 cup chopped red onion
- 2 strips bacon
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- coarse salt and fresh ground pepper
- Preheat oven to 400 degrees F. Line a bake sheet with foil.
- Trim off bottoms of Brussels sprouts and cut in half (or cut in quarters if they are larger than 1 inch). Place into a large bowl.
- Chop the onion and bacon into 1/2 inch pieces and add to the bowl with the sprouts. Add the oil and toss to coat well.
- Spread the mixture evenly on the bake sheet and roast 20-25 minutes until tender and browned, tossing once during the roasting.
- Remove pan from the oven and drizzle Brussels sprouts with the vinegar and salt and pepper, tossing well. Serve hot or at room temperature.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Recipe Chatter.