With the start of September comes the beginning of fall, a beautiful time of the year when the weather cools down, the leaves begin to change color, and we begin turning to hearty dishes to warm our soul. One dish that reminds of this time of year is roasted brussels sprouts, a simple dish that can be enjoyed year round. Try out the recipe below, and don’t forget to check out this month’s list of season produce (Source: Southland Farmer’s Market Association):
Roasted brussels sprouts are a wonderful dish that is so versatile. It can be the star of a salad, makes a hearty side, and can also be served as an entree. Depending on what else is in season, you can spritz different types of citrus to brighten up the dish, add crunch with roasted nuts and seeds, and balance out the savory flavor with fruit.
Oven-Roasted Brussels Sprouts With Balsamic Vinegar
From The Spruce Eats
2 to 3 cups Brussels sprouts
Dash salt and pepper(to taste)
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Heat oven to 375 F.
Give Brussels sprouts a rinse in cold water and dry in a paper towel. Trim off the ends if the sprouts are large and firm. If they are more tender, trim the end just a tiny bit. Pull off any loose outer leaves. Slice in half, lengthwise and set aside.
In a small bowl, whisk together salt, pepper, and vinegar.
Using a whisk, slowly drizzle in the olive oil until mixed.
Place the Brussels sprouts in a single layer on a foil-lined baking sheet. Drizzle the oil and vinegar dressing over the sprouts (reserving a little for serving) and gently toss to coat.
Bake in the oven for 25 minutes, turning once. Sprouts are done when they are lightly browned.
Serve the Brussels sprouts with an extra drizzle of the dressing if you wish, but they are also delicious just as they are from the oven.