Blissfully Delicious

Roasted Brussels Sprouts with Balsamic Vinegar

brussel sprouts bv This week was my first week back at work after two long weeks off and gosh, it felt like it was the slowest week ever! Most people at work are feeling kind of the same way; it’s hard to do a full week at work after two long weeks off. Plus, the snow storm finally hit this week; so it’s been so cold all this week; which probably makes everyone feel even more sluggish! I miss those days when my schedule is a little bit unstructured at home: with my kids running around (and fighting for toys) in the background, and being able to eat what I wanted to eat, baked whatever I wanted, watched movies until super late in the night, and not having to worry about having to wake up early for work, etc.  Actually the staying up late was a huge issue that I’m definitely paying it this week. We also got hooked on a TV series called “Reign”; have you guys watched it? Oh my goodness, I’m totally obsessed now, it’s pretty bad! A friend of mine mentioned it to me a couple of months ago, and I finally got a chance to watch it. Now I’ve been dying to park myself on the couch and watch a couple of episodes on Netflix; which probably is now going to be once or twice a month since we’re back at work.

brussel sprouts bv 2 I know that I probably should have a more “predictably healthy” food-posts 2015 start, instead of posting these sweet and plushy Vanilla Marshmallows as my first post of the year, and then followed by my second post that talks about my new addiction to a new TV series. To compensate for that, I’m sharing a vegetable recipe today, hooray! And it’s so simple that you almost have to make it, and include it in your menu whenever you want something quick, easy, and delicious for your side dish. It’s so simple that all you need is just to remember to pick up a stalk or a bag of them from the grocery store. I also estimate the amount of ingredients in this recipe below; so please feel free to adjust the seasoning to your taste. You can thank me later :)

Roasted Brussels Sprouts with Balsamic Vinegar

Yield: 4 servings


1 pound of Brussels sprouts, cleaned and cut into halves.
1 tbsp. of olive oil
2 tbsp. of Balsamic Vinegar
1 tsp of salt
1/2 tsp of freshly ground black pepper


Pre-heat oven to 400 degrees. Toss Brussels sprouts in olive oil, salt and pepper with clean hand. Then spread them into a single-layer on a baking sheet. Roast for approximately 35-40 minutes, depending on how big your Brussels Sprouts are and how hot your oven is, rotate pan halfway, and toss the sprouts to make sure they're equally roasted. Their outer skin layers should be lightly crisp with tender interior leaves.

Once they're cooked, drizzle with balsamic vinegar, and serve immediately.


One Response to “Roasted Brussels Sprouts with Balsamic Vinegar”

  1. #
    Carol at Wild Goose Tea — January 12, 2015 at 6:34 pm

    I love roasted veggies. Not sure why they taste so good that way. They certainly are easy.

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