This quick and easy recipe for Roasted Balsamic Brussels Sprouts is a fast and reliable way to enjoy this vegetable as a side dish any night of the week.
On winter mornings as a kid — whether it had just snowed or was going to snow — I’d wake up, turn on my radio to K104 and listen intently as the patient radio hosts would read through the epically long list of delays and cancelations again and again. It was a time before the internet, before nearly every home had a computer, before smartphones and texting and constant streams of information.
Back then, we got our news from newspapers, the TV or radio. And it was the important job of radio stations to disseminate information about snow delays and closures to eager kids like myself.
My kids will never experience that. It’s a little sad — both in terms of the cultural shift that has happened in how we get our information and in the fact that as parents we now learn of cancelations via pre-dawn recorded wake up calls from the superintendent’s office. I kind of wish it was still the kids’ responsibility to find out that information via radio, so I didn’t have to get that wake up call.
A lot has changed since I was a kid. Technology has developed, morphed and ballooned into something I never imagined possible. Today, I can pay bills, book travel, submit work assignments, invoice clients, watch internet-only television shows from top studios and order a new dress, all from the comfort of my bed with only my smartphone. Though, truth be told, I prefer my laptop for most of those things.
Our food systems have changed too. There’s more processed and packaged food than ever. Want a coffee cake? There are dozens of premade varieties to buy or you can purchase a mix and have it in the oven in minutes. Grocery stores back then were smaller with large produce sections and an aisle of frozen foods. Today, you don’t even have to set foot in a grocery store for your groceries because ordering can be done online and — in some cases — delivered right to your doorstep.
But it’s up to us whether we accept changes like this, or opt for different paths. Personally, while I appreciate the convenience of some well-made packaged foods, I most love cooking from scratch. And I particularly prefer a version of cooking from scratch that’s quick and easy. Like these Brussels sprouts.
How to Make Roasted Balsamic Brussels Sprouts
These Roasted Balsamic Brussels Sprouts are so simple to make. Halve the Brussels sprouts. And then toss them with oil, balsamic vinegar, salt and pepper.
Spread them on a baking sheet and roast them at 450 degrees Fahrenheit for about 10-15 minutes.
They’ll cook to crisp-tender and get a little browned here and there.
Transfer them to a serving dish and season with a little additional salt, if desired.
This is good, simple food. And even as the world around us changes, it’s something we can still enjoy and count on.
Roasted Balsamic Brussels Sprouts
- 3-4 cups Brussels sprouts halved
- 1 tbsp oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- Preheat the oven to 450 degrees Fahrenheit.
- In a large mixing bowl, stir together the Brussels sprouts, oil, vinegar, salt and pepper. Spread onto a nonstick baking sheet.
- Bake for 10-15 minutes, stirring once or twice, until tender and lightly browned.
- Remove from the oven. Enjoy.
More Brussels Sprouts Recipes:
- Roasted Brussels Sprouts Salad
- Roasted Sweet Potato, Brussels Sprouts and Bacon Hash
- Bacon and Blue Cheese Brussels Sprouts
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.