Roasted Brussel Sprouts

Lima beans, asparagus, spinach, brussel sprouts. This list may inspire fear in some people. In others, gas.

Sorry, I couldn't help it.

But when I hear that list, I wonder which one I want to eat first. Yes, even brussel sprouts! Even as a wee-one, I loved them. Perhaps it was because they look like cute mini heads of lettuce.

Adorable, no? But what do you do with them when they're fresh and you can't just microwave them for 3-6 minutes? You roast them, that's what. You roast them and feed them to people who say "Eww, brussel sprouts!" and shut them right up. At least, I assume that's what would happen, I don't live with picky eaters. Or tolerate them. (The world is harsh, buck up and eat things.)

Ingredients

Fresh Brussel Sprouts - however many you have or need

Extra Virgin Olive Oil - 1-2 T or more, depending on how may b-sprouts you're going to enjoy

Balsamic Vinegar - 1-2T or more, same as above

Fresh Cracked Pepper

Sea Salt

Pre-heat your oven to 450 degrees F. (If you're doing other things in the oven, anywhere between 350-450 will be fine, just adjust cooking times)

Cut the stems off your brussel sprouts and pick off any icky leaves.

Then cut them in half:

Stop for a second to appreciate how hard it is to take a picture with one hand that's NOT blurry. Thanks.

Toss them all in a colander and rinse them well. Pat them dry a bit and put them in a baking dish. Toss them in olive oil, balsamic vinegar, salt and pepper. Mix it all around, feel free to use your hands!

Then clean your slimy hand and toss the dish in the oven. They should take anywhere from 20-40 minutes depending on your oven. Halfway through your cook time, flip/stir them around.

They should look like this when they're done:

Enjoy! They'll taste nothing like the frozen brussel sprouts, I promise!