Brussels Sprouts are one of my favorite winter vegetables. I have a few simple tips for roasting them oil-free. This recipe finishes them with balsamic vinegar for a delicious and healthy whole foods, plant-based side dish. A perfect vegan-friendly addition to your holiday table!
Keyword: 30 minutes or less, 5 ingredients or less, Basic, Brussels, cooking tips, easy, essential, fat-free, green, healthy, Holidays, how-to, oil-free, Roasted, side dish, simple, tips, wfpb
Servings: 4
Calories: 59kcal
Ingredients
12ouncestrimmed Brussels Sproutspre-trimmed
1/4teaspoonground black pepper
1/2teaspoonsalt
2teaspoonsBalsamic vinegargood quality
1tablespoonchopped Hazelnuts or pecansoptional
Instructions
Preheat your oven to 425F. Line a baking sheet with parchment paper or a non-stick baking mat.
To steam your Brussels: Cut a slit in the bag of Brussels sprouts. Microwave on Hi for 3 minutes. Alternatively, steam your Brussels in a pot with water, 3-5 minutes, until knife-glide tender
Allow the steamed Brussels to cool a few minutes. When cool enough to handle, cut Brussels in half. Spread onto the pre-lined baking sheet.
Roast the Brussels 20-25 minutes, stirring every 10-12 minutes, until golden brown on the edges.
Remove from the oven, transfer to a serving platter. Immediately drizzle with Balsamic vinegar and sprinkle on chopped nuts (optional).