Ingredients
- 2 pounds Brussels sprouts
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
- 1/4 cup pine nuts
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
Directions
Heat the oven to 425 degrees F.
Cut the bottoms off the Brussels sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well. Cut them in half and put them into a roasting pan. Add the thyme, oregano, pine nuts, garlic powder, salt, and pepper. Add the olive oil and vinegar and toss everything well to coat. Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the Brussels sprouts are nicely browned and caramelized. Serve immediately.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 35 reviews
By Chef #784515
on April 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very tasty, but only after I added about a cup of water to the roasting pan to get the brussel sprouts tender enough to eat. As someone else suggested (and sorry I didn't notice par boiling prior to baking would have solved this. Once the water cooked out, the dish was fine.
By bpnelson_9003465
Ringgold, GA
on February 14, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The cooking time was WAY too much !!! Glad I omitted the pine nuts which would have been inedible. Par boiling the sprouts for about 15 minutes, then roasting for 20 at 400 would have done it. Three stars for the ingredients tho.
By FoodWineFriendsFun
Newport Coast, CA
on February 10, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish was edible, but I've had better brussel sprouts. I lowered the oven temp to 400 based on the reviews I read, but they were still finished in 20 minutes. I think if you substituted freshly squeezed lemon juice for the balsamic vinegar it would be much better. The vinegar was probably the reason everything charred, even after cutting the cooking time in half.
Read all 35 reviews