Author Notes
Without knowing exactly how this veggie would adapt to different ingredients, I decided to try a basic recipe. I turned to one of my favorite sources, Ina Garten, to adapt something she had made. I used her recipe and added a few tweaks to boost up the flavor profile. A splash of balsamic vinegar along with a few roasted peppers transform this dish into my new favorite side. —La Phemme Phoodie
Ingredients
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1 1/2 pounds
Brussels sprouts
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3 tablespoons
olive oil
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3/4 teaspoon
salt
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1/2 teaspoon
freshly ground black pepper
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1-2 tablespoons
balsamic vinegar
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4
roasted red and yellow peppers, chopped
Directions
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Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.
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Mix them in a bowl with the olive oil, salt and pepper.
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Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
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Shake the pan from time to time to brown the sprouts evenly.
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Sprinkle with more kosher salt if desired.
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Toss with chopped peppers and 1-2 tablespoons of balsamic vinegar and serve immediately.
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