Brussel Sprouts

I turned into in no way a huge fan of those little inexperienced gems displaying up on the Christmas dinner plate due to the fact they had been constantly over boiled, soggy and in reality unappealing. However, roasting them is a game changer. If you haven’t attempted it, I’d advise you supply it a go… you’ll be pleasantly surprised.

Serves 6

1 1/2 kilos Brussel sprouts
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

Preheat oven to four hundred° F.   

Line a baking sheet with parchment paper.

Wash sprouts and pick out off any outer leaves which can be brown and wilted. Cut off and discard the bottom of every sprout. If they’re massive cut them in half or quarters.

The purpose is to try and have all sprouts the identical size so they cook dinner calmly. Add them to a bowl and toss with olive oil, vinegar and salt and pepper. Place them on the covered baking tray and roast inside the oven for approximately 20-25 mins, relying on their length. Serve heat.

Wish to make any other veggie dish?  Try cauliflower rice