Brussels Sprouts have an unearned reputation as the child torture device of the vegetable world. They do have a cabbage-like flavor when steamed (or too old), but it turns out that when you roast them, they come out sweet, crisp, and delicious. I made these for someone who despises Brussels sprouts in any shape or form, and he took seconds. The vinegar browns to a sweet glaze on the sprouts.
Preheat oven to 350 degrees F
1/2 pound Brussels sprouts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
sea salt and ground black pepper to taste
Preheat oven to 400 degrees Fahrenheit
You can leave Brussels sprouts less than 1/4″ diameter, but cut larger sprouts into halves or quarters. Cut the end off the stem, then slice lengthwise along the stem so that the leaves are held together with part of the stem in each piece.
Combine the oil and vinegar and toss Brussels sprouts. Set in a pan so that they are 1-2 layers deep. Sprinkle with salt and pepper.
Bake at 400 degrees for 20 minutes. If they brown too early, cover with foil and continue to bake until they are tender.
Serve immediately (they reheat well).
This works beautifully with other dark green vegetables, including broccoli, peppers, or parboiled green beans.