Roasted Brussels Sprouts

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Roasted Brussels Sprouts
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  1. 2 Lbs. Brussels Sprouts
  2. ¼ cup Extra Virgin Olive Oil
  3. 2 Tbsp. Balsamic Vinegar
  4. 1 Tbsp. Lt. Brown Sugar
  5. ½ tsp. Chili Powder
  6. 1 tsp. Sea Salt
  7. ½ tsp. Fresh Cracked Black Pepper
  1. Preheat oven to roast at 375°F
  2. Peel the outer layers off of the sprouts, trim off the ends and then cut brussels sprouts in half
  3. In a large bowl, toss together ALL of the ingredients
  4. Lightly oil a non-stick sheet pan, then spread out the brussels sprouts, cut side down
  5. Roast in oven for 15 minutes, flip the sprouts to cut side up, then roast for another 10-15 minutes or until gently browned
  6. Serve warm
Nino Salvaggio