It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of Olive Tree Espresso Balsamic Vinegar and a sprinkle of our 5-pepper sea salt bring the flavors to life. Enjoy our newest 4-ingredient recipe, Espresso Glazed Brussel Sprouts.
2-3 cups Brussels sprouts
3 Tbsp Olive Tree Espresso Balsamic Vinegar
1 ½ tsp Olive Tree 5-Pepper Sea Salt
3 Tbsp Olive Tree Tuscan Blend Olive Oil
- Preheat the oven to 400 degrees F.
- Cut off the ends of the Brussels sprouts. If the Brussels sprouts are large, cut in half. If they are small, it is ok to leave them whole. If they are extra large, you can quarter them, must make sure they are all the same size.
- Place sprouts in a medium bowl. Toss with olive oil and balsamic vinegar. Season with the 5-pepper sea salt.
- Pour Brussels sprouts on a large baking sheet, making sure they aren't touching and roast for 30 to 40 minutes or until sprouts are tender but crispy on the outside. Make sure you stir them a couple of times while they are roasting. Serve warm.
Adapted from Two Peas and Their Pod