Roasted Brussels Sprouts with Balsamic Vinegar

This is a super simple side dish. The sprouts get sweeter as they brown.


6 to 8


6 tablespoons olive oil 4 cups Brussels sprouts, halved Salt and freshly ground white pepper 1⁄4 cup or more balsamic vinegar

Nutritional information

No nutrition information available


Preheat oven to 400 degrees. Gently heat 3 tablespoons of oil in a large cast-iron pan. Add the Brussels sprouts, cut-side down, in one layer, and brown in batches. Place in the oven, and roast for 4 minutes. Return the pan to the stove top, medium heat, and turn the sprouts over carefully. Season with salt and pepper, and stir in 2 or 3 teaspoons of the vinegar. Stir until the sprouts are coated and the vinegar has evaporated. Set aside on warm plate. Repeat with the remaining sprouts. Serve warm.