An excellent side dish for any occasion.
I’m probably more of a main dish kind of cook and I’d like to try and focus more on side dishes that help make up a complete meal. These brussel sprouts are a great side for most any meal. They’re simple and easy and pretty fun to make.
I know brussel sprouts get a bad rap. I know a lot of people might not care for them as their flavor can be a little sharp. But I also think a lot of people just think they don’t like brussel sprouts. I get how their flavor can be obnoxious.
The trick is to balance it with seasonings and other flavors that soften and mellow it out – there are tons of recipes with garlic, parmesan, bacon or pancetta, red pepper, nutmeg – you name it. This particular recipe is pretty basic.
When done right, brussel sprouts can be delightful nuggets of delicious flavor.
Also – I actually described brussel sprouts as ‘nuggets’. Good Lord.
- 1 – 1 1/2 lbs Brussel Sprouts
- Balsamic Vinegar
- Olive Oil
- Dried Basil
- Dried Oregano
- Dried Rosemary
- Dried Thyme
- Garlic Powder
- Salt & Pepper
Line a baking sheet in foil and preheat oven to 375. Clean, trim and halve the brussel sprouts length-wise.
In a large bowl combine all other ingredients and mix well. Add in brussel sprouts last and toss well, making sure they are well coated.
Spread evenly on the baking sheet and roast for a good 30-35 mins, until nicely browned and tender.