Balsamic Roasted Brussels Sprouts

I think my roommates are starting to feel weird about how many pictures I take of my food. Today as I was photographing this post, Davis was making his lunch and started imitating the sound of my camera shutter. He did like the Brussels sprouts though, so this recipe is Davis-endorsed.

This recipe is ridiculously easy. I really didn't need to make a post about it, I just thought Brussels sprouts might be fun to photograph and I eat this a lot. I've hated these things since I was a child, but in the last year that hate has turned to love- like a romantic comedy. And yes, my blossoming romance with Brussels sprouts is as close as my life gets to resembling a romantic comedy.

Preheat the oven to 400 degrees (205 celsius). Wash you Brussels sprouts and cut them into fourths.

Toss with extra virgin olive oil, balsamic vinegar, rosemary, thyme, salt, sugar, and black pepper.

Lay them out on a baking tray covered in foil. Place in the oven for 20-30 minutes, until the edges are crispy and brown.

Take a break to snack on some balsamic and olive oil with a large hunk of bread. And a whole ball of mozzarella.

Take your delicious roasted sprouts out of the oven and eat them hot as lunch part two. I didn't have any, but I also love this recipe with dried cranberries.

 
These are a great side dish for a fancy meal or reheated for a healthy lunch. Enjoy!

Balsamic Roasted Brussels Sprouts
(serves 2)

Ingredients
2 cups of Brussels sprouts, washed and cut into fourths
2 Tbsps extra virgin olive oil
1.5 Tbsps balsamic vinegar
Pinch of salt
1 tsp sugar
Spices: rosemary, thyme, black pepper
Dried cranberries (optional)

Instructions

1. Preheat oven to 400 degrees (205 celsius). Rinse and chop Brussels sprouts into fourths
2. Toss with olive oil, balsamic, salt, sugar, black pepper, rosemary, thyme
3. Lay out on foil-covered baking tray
4. Roast for 20-30 minutes until centers are soft and the edges are dark and crispy
5. Serve hot