The Half-Crunchy Mama

Trying to live a natural life with balance

Balsamic Roasted Brussels Sprouts

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Brussels sprouts. Yes, they are spelled with an ‘s’ on the end, as in the capital of Belgium. I didn’t realize that until I started cooking them as an adult. Usually people love or hate these little baby cabbages. We LOVE them. In fact, I have always liked them, even as a kid. My mom would cook some for dinner every now and then, and my dad and I were the only ones that would really eat any. My sister would hide hers in the bottom of her milk to escape eating the few that she was given. The ones my mom cooked weren’t even fresh and I still ate them. Crazy, if you ask me.

I make them all the time in a variety of ways, but they are almost always roasted one way or another in the oven. Roasting them makes them soften and caramelize a little to give them a slight bit of sweet. Through the years, I have fed many a friend at my house. Feeding people makes me happy. Silence at my dinner table fills me up, knowing that everyone is just enjoying the meal. All too often I have heard, “I can’t believe I am eating Brussels sprouts….and I like them!” People can always trust me, especially when it comes to food. I will never lie about food. I take food very seriously.

This particular night, I didn’t have my usual ingredients handy for my favorite and most popular Roasted Brussels Sprouts with Pecans (with a few modifications), so I got creative. Balsamic vinegar adds such depth to foods, so I figured it should be a good choice for the sprouts.

First off is to wash the sprouts. Obvious, I know, but I mention this because I do a little more than just rinse them off. I let them soak for a few minutes in a bowl of water. Those layers of leaves can store a little more dirt than you would think. Then I take a few out at a time to the cutting board, cut the bottoms off, and halve them. The outer layer of leaves often fall off and that’s just fine. I usually want those to fall off because if they don’t, I remove them anyway. If leaves aside from those outer ones fall off, I just scoop those up and place them in the bowl with the halved sprouts.  They crisp up something delicious in the oven.

Balsamic Roasted Brussels Sprouts

 Toss them in the bowl with extra virgin olive oil, salt, and fresh pepper. Spread them out on a jelly roll pan (the technical name for this type of baking sheet) and place them cut side down.

Balsamic Roasted Brussels Sprouts - The Half-Crunchy Mama

 Bake in a preheated oven at 375ºF for 20-25 minutes. They should look like this when they are almost finished:

Balsamic Roasted Brussels Sprouts

 Add a few teaspoons of balsamic vinegar over them and stir with a spatula to spread it around. Watch out, though! The vinegar gets really strong on a hot pan and can burn your nose.

Balsamic Roasted Brussels Sprouts

 These are even good leftover…I like to eat my leftover sprouts right from the fridge.


Balsamic Roasted Brussels Sprouts

Just one of several ways you can roast these baby cabbages up in the oven. The balsamic vinegar adds a complex sweetness to the sprouts. 

INGREDIENTS
  • 2 lbs Brussels Sprouts
  • 2 Tbsp extra virgin olive oil
  • Sea salt and fresh ground pepper
  • 2 tsp balsamic vinegar
DIRECTIONS
  1. Cut the bottoms off of the sprouts and halve them. Discard outer leaf layers if discolored.
  2. Combine in bowl with EVOO, salt and pepper.
  3. Spread out on a jelly roll pan or baking sheet, cut side down.
  4. Roast in 375ºF oven for 20-25 minutes until somewhat browned.
  5. Drizzle balsamic vinegar over them and stir. Place back in oven for 2-3 minutes. Enjoy!
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Author: halfcrunchymamma

I first learned about the term "crunchy" after giving birth to my daughter when a friend mentioned that I was kind of crunchy. I never realized how much I had changed while on the journey I have been on for the past 7 years. Once the term "crunchy" was explained to me, I decided that I am "half-crunchy." I have strong feelings about natural health and medicine, fitness, healthy eating, GMOs, vaccinations, breastfeeding and a variety of other somewhat hot topics. Reusable bags and recycling are big with me. I have a container garden. But there are limits to my crunchiness. I didn't use cloth diapers. Despite my obsession with reusable bags, I still use plastic bags from stores for some things. I don't compost (yet). I don't own a hybrid. In fact, I own an SUV and a car that is ten years old. I don't really believe in all the same things that the rest of the crunchy world does. My life revolves around my daughter, my husband, my dog, and my job, and I have learned that nothing runs smoothly if I'm not focused on taking care of myself. This includes standing up for what I believe in and helping to share my knowledge with as many people as possible.

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