A little balsamic takes these roasted Brussels sprouts to the next level!
Quick to prepare, fresh Brussels sprouts are drizzled with balsamic and roasted until crisp-tender.
- Simple ingredients and a simple method, they are elegant and easy to prepare!
- Balsamic vinegar adds a lot of flavor and caramelizes beautifully.
- This garnish can be prepared ahead of time and roasted just before serving.
- Leftovers reheat well and they are excellent served cold in salads.
What you will need for these Brussels
- Brussels sprouts: I prefer fresh Brussels sprouts for roasting, but frozen will work too. If using frozen, add 5 to 10 minutes to roasting time; They will have a softer texture.
- Balsamic vinegar: The balsamic vinegar adds flavor but also caramelizes nicely creating a delicious glaze.
- Seasoning: All you need is minced garlic plus salt and pepper. If you have balsamic glaze in your pantry, drizzle some after grilling for extra flavor.
Variations
- Add grated parmesan during the last 5 minutes of cooking. Feta cheese also tastes great with this combination.
- Try adding some chopped pancetta or crispy baked bacon. The pancetta roasts beautifully in the oven, leaving it crispy and crunchy.
- This mixture combines well with other vegetables such as onions, cauliflower, broccoli, carrots or green beans.
How to Trim Brussels Sprouts
Choose shoots that are firm and pale to dark green in color. If they are still attached to their stem, simply break them off.
- Use a paring knife to cut off the bottom stem where it was attached, being careful not to remove too much so the Brussels sprouts don’t fall apart.
- Remove any outer leaves that are wilted or brown.
- Cut the largest shoots in half. Rinse well and dry before grilling.
How to Roast Balsamic Brussels Sprouts
- Toss Brussels sprouts with remaining ingredients until coated (full recipe below).
- Place on baking sheet in a single layer. (If using frozen sprouts, line pan with parchment paper.)
- Roast until tender.
Leftovers
Leftovers taste great the next day. It is one of the vegetables that we love, leftover, cold and fresh from the refrigerator.
Roasted sprouts can be made crispy and heated under the grill or in the air fryer, then served with sauce for a healthy snack. To freeze, place in an airtight container or bag for up to 12 months.
The best Brussels sprouts recipes
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Balsamic Roasted Brussels Sprouts
These Balsamic Roasted Brussels Sprouts are an easy and tasty side dish with just 5 simple ingredients.
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Preheat oven to 400°F.
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Trim the Brussels sprouts and cut them in half if they are large.
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Toss Brussels sprouts with olive oil, balsamic, and garlic.
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Season generously with salt and pepper and place on a baking sheet, flat side down.
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Roast for 20-25 minutes or until Brussels are tender.
Optional variations
- Add grated parmesan on top for the last 5 minutes.
- Add chopped pancetta to the pan before cooking.
- For a heartier accompaniment, add thinly sliced ​​potato.
- For a sweeter side dish, try roasting with walnuts.
- Top with feta cheese or crumbled goat cheese after baking.
- If desired, you can drizzle balsamic glaze on top before serving.
Calories: 144 | Carbohydrates: 17gram | Protein: 6gram | Fat: 8gram | Saturated fats: 1gram | Polyunsaturated fats: 1gram | Monounsaturated fats: 5gram | Sodium: 45mg | Potassium: 677mg | Fiber: 6gram | Sugar: 5gram | Vitamin A: 1283UI | Vitamin C: 145mg | Calcium: 76mg | Iron: 3mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Garrison Kitchen American© SpendWithPennies.com. The content and photographs are protected by copyright. Sharing this recipe is recommended and appreciated. Copying and/or pasting entire recipes on any social media is strictly prohibited. Please see my photo usage policy here.
