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Roasted Brussels Sprouts

November 22, 2010

Perhaps one of childrens’ least favorite vegetables, Brussels Sprouts have really grown on me as I have grown up.  This dish is another side that can be prepped ahead of time and finished right before serving time, which score big points in my book.

Heatin’ up some sprouts!


  • 3 pints Brussels Sprouts
  • 2 tsp. salt
  • 2 tbsp. olive oil
  • 4 tbsp. butter
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar

Preheat your oven to 375.  Trim  and halve Brussels sprouts and place on a roasting pan.  Observant readers may notice that the photos show whole Brussels sprouts.  I made them this way, but would definitely cut in half next time for faster roasting and more bite-size portions.  Drizzle with olive oil and salt, and roast until tender but not too soft.  You want your sprouts to still have some fight left in them!

Set sprouts aside until you are almost ready to serve dinner.  Heat butter in a heavy pan over medium heat until foam subsides and butter begins to brown.  I know you may be rushed at this point in your meal preparation, but don’t rush this step!  No one likes to start over after burning your butter.  Add the sprouts to the pan along with the vinegar and sugar.  Stir to combine and cook until the sprouts are heated through.  Transfer to a serving dish, making sure to spoon any remaining liquid over the sprouts.  Enjoy while you tick off “vegetable” on your required eating for the day!

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