Brussel Sprouts are always a No-No in my family unless they are served roasted . Everyone loves to eat this nutritious vegetable only when it is roasted. I usually add carrots and onions to make it flavorful.
Roasting it with balsamic vinegar enhances it’s flavor even more. Balsamic vinegar gives the vegetables a glossy, dark brown velvety texture. It has a rich sweetness that explodes in your mouth with a mellow tartness.
2-3 cups Brussel Sprouts
2 cups mini carrots cut in halves
2 cups onions cut in quarters
1 tbsp of olive oil
1 tsp of black pepper
Salt to taste
3 tbsp balsamic vinegar
1 Pre -heat oven to 450 F. Chop the stem end off the Brussels sprouts.
2 Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until dressing is formed.
3 Place the brussels sprouts, carrots and onions on a baking sheet. Drizzle the oil and vinegar dressing over the sprouts and gently toss to coat.
4 Bake for 10-15 minutes, turning once. Sprouts are done when they are browned.