I really enjoy cooking outdoors! Let me rephrase that, I really enjoy when my husband Charles barbeques and cooks outdoors!
We’re a tag team. We talk about what we’re going to make and I make sure that we have all the ingredients necessary. I help prep the main meal and make all the side dishes that go with it. It sounds easy enough, but I like and need variety in my meals. My family doesn’t always want a salad and roasted potatoes at every meal and either do I.
Last night I made roasted Brussels sprouts and baked sweet potatoes with our supper! So yummy and easy peasy! And it goes with anything that you’re serving, whether you’ve cooked it indoors or out!
Vary up your sides and serve Brussels sprouts!
I’d love to hear from you! Do you like Brussels sprouts?
Please share your ideas and tips on how you make them in the comments below:)
Balsamic Roasted Brussels Sprouts
- 1-2 pounds of Brussels sprouts, cleaned and cut in half length wise
- 2 tbs. olive oil
- 2 tbs. balsamic vinegar
- Salt and black pepper, to taste
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, toss the brussels sprouts with olive oil and balsamic vinegar and then spread in a single layer on the prepared baking sheet. Sprinkle with salt and freshly ground pepper.
Roast for 30-40 minutes and stir occasionally until the brussels sprouts begin to caramelize.