Roasted Balsamic Vinegar Brussel Sprouts and Potatoes

Have you heard of Brussels sprouts before? It was cultivated in ancient Rome! Brussels sprouts are among the same family that includes cabbage, collard greens, broccoli and kale. They contain good amounts of vitamin A, C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin.


People always tell me they don't really like them, but i think it is just widely underused! It is excellent roasting vegetable full of flavour and is very popular in my household as a side dish to big meat roasts for a company or just a vegetarian accompany to any fish for diner. I like roasting in along the side of small new potatoes which creates a wonderful balance between two.

Preheat oven to 400Degrees.





Wash your veggies and let dry. Cut stems and outer leaves off Brussels sprouts. Place Brussels sprouts on non stick baking tray along side with small potatoes or if using big new potatoes just cut them in wedges with skins on. Mix with balsamic vinegar, extra virgin olive and sea salt and freshly grounded black pepper. Place in the over for 40-60 minutes till golden brown. Keep checking it fo doness, since time varies depending on the quality of the vegatables.

Enjoy and Happy Eating!