Roasted Brussels Sprouts

Roasted Brussels Sprouts

For years Doug has been trying to find a way to fix Brussels Sprouts that he will enjoy eating.  This comes the closest to it, but they still aren’t his favorite. 

I like them but I don’t remember having them until after Lynn and Bobby married. They were one of Bobby’s favorites. Lynn has fixed them many ways over the years and they were all good! Of course the ones with the bacon were a hit on many levels. 

This is a lighter recipe and it is vegan. 

Preheat oven to 400°

Time: 45 minutes

Yield: 4-8 servings

Ingredients:

2 lbs fresh Brussels sprouts

2 tbs light olive oil

1 pinch Kosher salt

1 tbs Worcestershire Sauce

1 tbs Balsamic Vinegar

1 tsp freshly ground black pepper

Instructions:

Wash the Brussels sprouts and remove any brown or dried leaves from the outside. Cut off the tough bottom and slice them in half along the stem.  Place them in a bowl and toss them in the olive oil. Sprinkle them with salt and put them onto a roll pan in one layer. Roast for 30 minutes. 

When tender and browned, toss in the last three ingredients and serve.