We write about Brussels sprouts quite a bit, and it’s because they are freaking delicious! They’re definitely a winter veggie for me. I see a Brussels sprout and I think of Thanksgiving and Christmas and Sunday dinners. I’ve toyed around with several recipes, but I finally found one that I think is going to be my go-to recipe.
Easy Roasted Brussels Sprouts
(adapted from About.com > Vegetarian food)
1 1/2 cup Brussels sprouts, cut in half
2 tbsp balsamic vinegar
2 tbsp safflower or canola oil
1/2 tsp mustard
salt and pepper, to taste
Pre-heat oven to 375 degrees.
Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed.
Gently toss the Brussels sprouts in the dressing.
Place in a single layer on a baking sheet. Sprinkle some salt on those babies if you’d like.
Bake for 20 minutes, turning once. Sprouts are done when they are lightly browned.
zOMG. These were so good! The mustard added a nice little pop of flavor that’s been missing from other recipes I’ve tried. The best thing about this is that they can easily be served with any meal, from a vegan roast to pasta to tofu to pizza! Yum. –Melissa
Turning Veganese 