One of my favorite side dishes as an adult is roasted brussels sprouts.  I never ate them growing up as my father had a passionate dislike of the vegetable.  In some ways, I understand that feeling.  Boiled brussels sprouts are pretty disgusting.  They taste like hard, bland, little cabbage balls.  I believe this experience has impacted many people and their view of brussels sprouts.  Well, I’m here to tell you that eating them roasted is a game changer.

Therefore, you gotta give it a try.  Here’s my recipe for these delectable veggies:

Roasted Brussels Sprouts

• about 30 brussel sprouts
• 2 tablespoons of Apple Cider Vinegar (or fresh lemon juice)
• 1 diced small, Red Onion
• 4 tablespoons of Olive Oil
• Salt
• Pepper

Preheat the oven to 400 degrees Fahrenheit (about 200 degrees Celcius).

Slice the brussels sprouts in half lengthwise. The stem will hold all of the brussels sprout leaves together while cooking.

Throw the newly halved brussels sprouts into a plastic bag (recommend gallon size) then add the diced red onion, olive oil and apple cider vinegar.  Now, shake.  (Is it just me or did you start hearing the Shake-N-Bake commercial in your head?  Or perhaps some OutKast?)

Shake until the veggies are covered with the oil/vinegar mixture.

Add to a casserole pan.  Try to make it so all the brussels sprouts are evenly in one layer.

Sprinkle the top with salt and pepper to taste.  Now put the casserole dish into the oven.  Roast vegetables for about 20 minutes or until you see the leaves of the brussels sprouts begin to crisp and onions look cooked.  You can even turn the oven up a bit (425 degrees) for a few minutes at the end for the final crispness.  I prefer them a little burnt even… like this:

Now, the next thing to do is… serve and eat.  This recipe is easy and simple.  You can even get creative by adding bacon bits or cheese – that is, if you’re feeling fancy.  Enjoy!