After the ends were cut off, I cut each sprout in half, added a few slices of red onion, some olive oil, balsamic vinegar and salt and pepper. These were extra delicious and would make a great addition at any meal. Do you need a vegetable for your holiday meals? These sprouts were sweet and delicious and quick to roast. They are best served immediately after cooking.
1 pound of fresh Brussels sprouts
1 1/2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup thinly sliced red onion
sea salt and pepper to taste
1 tablespoon toasted walnuts or pine nuts, optional
Wash Brussels sprouts well; cut stem ends off and remove any dry outer leaves. Cut spouts in half. In a bowl add spouts, onion, oil, and vinegar and toss until oil is distributed. Arrange on a baking sheet and and season with sea salt and pepper. Place in a 4oo degree oven and roast for about 20 minutes. Remove from oven. Test for doneness by piercing with a fork. If they need to roast longer return to oven, but take a spatula and turn them over to brown evenly. The size of the sprouts will determine the length of roasting time. When done, place Brussels Sprouts in a serving bowl and top with toasted nuts, if desired. You can also add some cooked, crumbled bacon, yum! In case you didn't notice, I was out of walnuts, but I really wanted some crunchy nuts with this dish, so I added pecans. Hehe- I guess this would be a southern touch, but hey, they tasted great! Hope you enjoy.