Ingredients
¼ cup balsamic vinegar
¼ cup olive oil
3 cups baby Brussels sprouts
trimmed and halved
to taste sea salt
to taste freshly ground black pepper
Equipment
- 1 small bowl
- 1 whisk
- 1 baking tray
Instructions
- Preheat the oven to 180°C or 160°C fan-forced.
- Whisk together the vinegar and sea salt and freshly ground black pepper to taste in a small bowl. Slowly add the olive oil, whisking continually, until a dressing is formed.
- Place the Brussels sprouts in a single layer on a baking tray. Drizzle the oil and vinegar over the sprouts and gently toss to coat.
- Bake for 25 minutes, turning once, until lightly browned.
Notes
Tip
If you prefer softer sprouts, boil them in salted water for about 5 minutes before tossing them in the dressing.
Variation
If I have fresh garlic I like to crush and add a clove to the dressing for extra flavour.
