Roasted Brussels Sprouts Balsamic (Printable version)
Crispy, caramelized Brussels sprouts tossed with tangy balsamic glaze and fresh herbs.
# List of ingredients:
→ Vegetables
01 - 1 pound Brussels sprouts, trimmed and halved
→ Oils and Seasonings
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Finishing
05 - 2 tablespoons balsamic vinegar
06 - 1 teaspoon honey or maple syrup (optional)
07 - 1 tablespoon chopped fresh parsley (optional)
# Directions:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated.
03 - Place the Brussels sprouts cut side down in a single layer on the prepared baking sheet to maximize caramelization.
04 - Cook for 20 to 25 minutes, stirring once halfway through, until sprouts are golden brown with crisp edges.
05 - While still warm, drizzle balsamic vinegar and honey or maple syrup if using over the sprouts and toss gently to coat.
06 - Transfer to a serving dish, garnish with chopped parsley if desired, and serve immediately.
# Expert Advice:
01 -
- It feels like a secret that these humble sprouts can turn into such a crispy, flavorful bite.
- Once you try the balsamic twist, you'll see why this recipe consistently steals the spotlight at dinner.
02 -
- Roasting the sprouts cut side down is the secret to getting them crispy and caramelized instead of soggy.
- Adding balsamic vinegar while the sprouts are still hot lets the glaze soak in just right and gives that vibrant tangy flavor.
03 -
- Don’t overcrowd your baking sheet; give the sprouts space so they roast instead of steam.
- Using fresh cracked pepper at the end adds a lovely punch of aroma and flavor that really elevates the dish.