Updated: Jan 8
(Balsamic vinegar sauce and walnuts are optional add-ons!)
Over-cooked, mushy Brussels sprouts are NOT appealing. Do not let a past bad experience turn you against this trendy and delicious vegetable. When roasted in the oven with olive oil and salt Brussels sprouts are amazing!
One pound of Brussels sprouts (cut away bottom of stem and then slice into halves)
2 Tablespoons extra virgin olive oil
1-teaspoon freshly ground pepper
1 cup walnut pieces, lightly browned in a skillet over low heat (watch closely so as not to burn!)
2-teaspoons brown sugar, dissolved into ¼-cup balsamic vinegar over low to medium heat
Preheat oven to 400 degrees.
In a medium bowl, toss the Brussels sprouts with the extra virgin olive oil, salt and pepper, until evenly coated.
Arrange the Brussels sprouts onto a large baking sheet. Spread them out to avoid over-crowding.
Place pan into oven and roast for 20 minutes, turning and stirring one time. If any bits appear to be overbrowning, simply remove them and set aside (to add back later). NOTE: Larger Brussels sprouts may need to go for a few extra minutes.
Remove to a serving dish and enjoy! OR Drizzle with the balsamic vinegar and brown sugar mixture, and then top with the walnuts.
Follow along with Rachel, BCF Program Coordinator, as she makes this recipe on our YouTube channel!
Written by Jenny Favret, MS, RD, LDN
Nutritionist, Duke Pediatrics Healthy Lifestyles Program