Roasted Brussels Sprouts

Ingredients:

This salad is enjoyed during winters when small, tightly packed and bright green fresh sprouts start appearing in the shops.  Easy to make, it can be prepared in advance and reheated just before serving.

Ingredients:

1. 16-20 Brussels sprouts
2. salt to taste
3. ¼ tsp freshly ground pepper
4. 3 tbsp. balsamic vinegar
5. 4 tbsp. extra virgin olive oil

Method:

Method:


1. Wash and trim the stalky base of the sprouts and remove the dead discolored leaves.
2. Cut them into half along the base.
3. Arrange the sprouts in a baking dish. Keep aside.
4. Mix salt, pepper and vinegar in bowl and whisk till the salt is dissolved.
5. Slowly beat in the olive oil.
6. Pour the mixture over the Brussels sprouts.
7. Bake the sprouts in a preheated oven for about 25-30 minutes at 200oC. Turn the sprouts in about 15 minutes so that they get cooked evenly.
8. The sprouts are done when they are brown and glazed.
9. Reheat them and serve hot.