Easy Roasted Brussels Sprouts with Balsamic Vinegar and Olive Oil

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After 10+ years of trying, I’ve given up on my domestic inner chef. She’s horrible. She managed to burn rice last week, which is kind of impressive if you think about it. In order to combat my culinary incompetence (and to feed myself), I stick to simple recipes that have 98% success rates or higher. These roasted brussels sprouts with balsamic vinegar and olive oil fit into that category.They taste identical to the roasted goodness at all my favorite restaurants, specifically Santiago’s Bodega, for approximately 1/8th of the price and half the calories.

To make the most delicious (and surprisingly simple) roasted brussels sprouts with balsamic vinegar and olive oil, pick up a bag of Brussels sprouts from your grocery store’s fresh produce section. Then preheat your oven to 400 degrees. I like to steam my Brussels sprouts for 1-2 minutes in the microwave before roasting to make them a little softer, but the preference is your own. Peel off any questionable leaves, cut your raw or slightly steamed sprouts into halves, and spread evenly on any-shaped baking tin.

Next, drizzle 4-5 tablespoons of olive oil and 2-3 tablespoons of balsamic vinegar on the trimmed Brussels sprouts. Add 1 teaspoon of both kosher salt and freshly ground black pepper. Place on your center oven rack and bake for 25 minutes. Routinely shake the tray every 7-8 minutes to ensure even roasting.

Remove from the oven and let the brussels sprouts sit for 5 minutes. Add salt and pepper to taste and enjoy!

If I could, I would eat these roasted brussels sprouts with balsamic vinegar and olive oil every day. Even if you’re anti-leafy greens, I implore you to try this recipe at least once before writing them off for life. I wouldn’t have willingly touched them with a 10-foot pole before the fateful day when I was peer pressured into tasting them at my favorite restaurant. Now they’re officially my favorite food. If you’ve got any fool-proof recipes that are both healthy and minimalistic (basically anything you’d trust your 12-year-old to make), send them my way!