Oven Roasted Brussel Sprouts

We had never really eaten brussel sprouts until about 7 or 8 years ago (gosh – was it that long ago??) when we received some from a csa we were in. They were so good! We have grown brussel sprouts in our garden successfully one year and those were delicious. When I find good brussel sprouts, this is my go-to recipe.

*This is DAIRY FREE and GLUTEN FREE*

Ingredients

• 1 pound brussel sprouts
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• 2 tablespoon extra virgin olive oil or rendered/filtered bacon grease
• reduced balsamic vinegar (see note below)
• Optional: parmesan cheese, cranberries, pistachios

Directions

Preheat oven to 400 degrees.

Slice ends of brussel sprouts and slice in half or quarters if really large. Place brussel sprouts on parchment lined cookie sheet.

Sprinkle with salt, pepper and drizzle with oil. Mix and combine with spatula or massage spices/oil into sprouts with hands. Once coated, place brussel sprouts face down on tray. I learned this from alexandracooks – it browns the brussel sprouts better this way.

Bake for 20-30 minutes or until crispy.

While baking, reduce the balsamic vinegar. Pour 1/2 cup vinegar in a sauce pan and add a pinch of salt. Heat on low, stirring frequently. When vinegar is reduced by about half and the vinegar has legs when you swirl it, it is finished.

Drizzle with reduced balsamic vinegar. If you don’t use all of it, it can be refrigerated and saved for another meal.

You can also add parmesan cheese, cranberries or nuts of choice.