Nibbles of Tidbits, a Food Blog

Inspired by the coverage of the Foodbuzz Blogger Festival, I made Roasted Brussels Sprouts.  At the Outstanding in the Field style dinner held at the Greenleaf Warehouse in San Francisco, it seems like everyone loved the Brussels Sprouts.  They looked terrific on the various event recap posts, which made me want to make ’em. 

The recipe of the actual dish served at the festival is here, but I made something else.  These Brussels Sprouts have a nice roasted char, but different ingredients.  I tossed this bunch of hot water washed, halved Brussels Sprouts with Olive Oil, White Balsamic Vinegar and Salt & Pepper — That’s it.  Just roast all in a 425° oven for about 25 minutes.  Stir occasionally and add more Olive Oil and Vinegar as necessary or to taste.  They turn out sweet and caramelized.

I can’t say these Brussels Sprouts are as good as those served at the Foodbuzz dinner, since I sadly wasn’t there, but they’re darn good and easy to make with what’s on hand.  I’ll surely make them again — Super easy and tasty is my favorite combination.