Easy Roasted Brussels Spouts

Many people are turned off by brussels sprouts, because the only way they've ever had them is boiled. Boiled brussels sprouts, especially when overcooked, have a slimy texture and a strange, almost skunky flavor. Cooked that way, even I, a brussels sprouts lover, don't care for them.

Come fall, when tall stalks of brussels spouts appear in the farmer's markets, I like to roast them in the oven. When choosing, look for firm, green buds, without soft spots or yellowing. Small buds are generally more tender.

To cook, snap the brussels sprouts off the stalks and roast them in the oven, as below.

Roasted Brussels Sprouts
1 1/2-2 pounds brussels sprouts
2 T. good quality balsamic vinegar
2 T. good quality olive oil
1 t. kosher salt or coarse sea salt

In a 9 x 14 inch rectangular baking pan, toss the brussels sprouts with the olive oil, salt, and vinegar. Roast at 350 degrees until tender and slightly browned, about 30-40 minutes. Serve hot.