These crispy yet tender Roasted Brussels Sprouts are a great way to get more vegetables into your diet. To be honest I was never a fan of brussels sprouts until I started cooking them properly. The key to delicious brussels sprouts is getting a proper sear on the bottom which gives a golden caramelized crust while the center gets tender. These Roasted Brussels Sprouts will be a perfect addition to your weekly meal prep routine. But don’t let these tasty baby cabbages fool you, because they are low in calories and packed full of nutrients.
Roasted Brussels Sprouts
Roasted Brussels Sprouts
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound fresh brussels sprouts
- 2 tablespoons avocado oil (or extra virgin olive oil)
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
Instructions
- Heat oven to 400 degrees.
- Rinse the brussels sprouts. Trim bottom and remove outer leaves. Cut each in half lengthwise.
- Place 1 tablespoons of oil in a cast-iron pan over medium-high heat.
- Toss brussels sprouts in bowl with a tablespoon of oil, salt and pepper.
- Place cut side down in the pan and cook for 5 minutes undisturbed.
- Transfer to oven and shake the pan every 5 minutes for 20 minutes or until tender.
- Remove from oven and stir in balsamic vinegar, serve immediately
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Step-by-Step
Heat oven to 400 degrees. Rinse the brussels sprouts. Trim bottom and remove outer leaves. Cut each in half lengthwise.
Place 1 tablespoons of oil in a cast-iron pan over medium-high heat.
Toss brussels sprouts in bowl with a tablespoon of oil, salt and pepper.
Place cut side down in the pan and cook for 5 minutes undisturbed. Transfer to oven and shake the pan every 5 minutes for 20 minutes or until tender.
Remove from oven and stir in balsamic vinegar, serve immediately
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