Happy Monday, my gorgeous SSTers! While I fully enjoyed the holiday week that I regularly take at this point in the season (catch ups coming soon), I wanted to start this week off with a tasty, incredibly simple recipe I made frequently while I was away. The best part is that since it uses all whole ingredients, it’s great for literally anyone, including if you are gluten-free, vegetarian, or vegan. This recipe has got you covered!
When Ray is in town, we’ve become huge grilling fans. (See here for our favorite steak recipe!) But when Ray was away on a work trip prior to or Thanksgiving vacation, I found myself interested in experimenting with simple flavors to include vegetables as the primary piece of my dinner dishes. Brussel sprouts have long been a favorite of mine, so it’s no surprise that these easy-to-prepare roasted vinegar brussel sprouts quickly joined the top of my list of favorite things.
For when you’re in the mood for vegetables in the evening, but only want to use the simple ingredients you’re likely to have available in your cabinets, check out the below recipe. Per usual, I’ve highlighted the ingredients and instructions at the bottom for easy printing when you’re heading out to the store.
Start with well-cleaned brussel sprouts removed of dirt and grime. Cut off the ends and slice evenly in half. Toss in a single layer of the vegetables in an oven-safe pan. Pre-heat the oven to 350 degrees Fahrenheit.
Evenly toss the EVOO and vinegar onto the sheet of brussel sprouts. Mix the ingredients until the brussel sprouts are evenly coated. (The above picture was taken prior to mixing. Obviously. Or do you guys have no faith in me? I don’t know, but it’s my blog, so let’s continue…) Salt and pepper to taste –I recommend focusing on pepper for this one- and lightly mix. You should end with a single, even layer of brussel sprouts.
Once the oven has pre-heated completely, put the pan of brussel sprouts into the oven on the for 20-25 minutes or until there is a caramel-colored glaze on the outer edge of the vegetables. I like mine on the crispy side and went right in the middle time wise.
While the brussel sprouts were heating up in the oven, I took the opportunity to heat up a handful of my favorite pasta that was handy in our pantry. To serve, I piled the pasta and brussel sprouts on my plate with a sprinkle of crushed red pepper. Personally, I felt that no additional sauce was needed thanks to the bold flavoring of the vegetables once they were completed.
– 1.5 Cups Brussel Sprouts
– 2 Teaspoons Extra Virgin Olive Oil*
– 3 Teaspoons Balsamic Vinegar
– Salt & Pepper to Taste
– Optional: One serving (typically around a handful) of your favorite pasta
*As a quick aside, let’s talk about purchasing quality olive oil, because this is a place where I can almost guarantee that you’ll taste a difference. My suggestion is to not buy the massive, plastic, generic-brand products. I’m all for generics (the pasta I used above is Kroger brand), but opt towards a dark, glass bottle and store in a cool (not refrigerated), dark place in your home. From experience, I feel that a quality olive oil makes a HUGE difference.
Directions (Serves 1; Time: 25 Minutes)
1) Clean the brussel sprouts, cut off the ends, and cut in half. Spread on the pan evenly.
2) Pour oil and vinegar on the sprouts and mix to coat evenly. Salt and pepper to taste. Lay the brussel sprouts in a single, even layer on an oven-safe pan.
3) Put the brussel sprouts on the middle rack in the oven at 350 degrees Fahrenheit for 20-25 minutes or until they are caramelized brown.
4) Take out of oven. Turn off the oven. Enjoy! You’re welcome.
JOIN THE CONVERSATION
What are some of your favorite vegetables at this point in the year? If you have a favorite EVOO that you’d recommend, please pass long!
Create a great life!