Roasted Balsamic Brussels Sprouts are an easy side. Deliciously simple, these caramelized sprouts are so flavorful and are quick to prep.
Whether you're in need of an additional side dish for Thanksgiving dinner that's not going to take a long time to prep with everything else you're cooking or you just want to change up your vegetables during the week; this recipe is perfect for all occasions!
This 5 ingredient recipe is so simple, and the results create a fantastic tasting balsamic glaze over deliciously creamy-crisp sprouts.
Simple ingredients and a simple method with tons of flavor.
Balsamic vinegar tastes great and caramelizes beautifully.
This side can be prepared ahead of time and roasted just before serving.
Leftovers reheat well or are great served chilled in salads.
Brussels Sprouts are considered a superfood and are loaded with antioxidants.
Ingredients
BRUSSELS SPROUTS As always, fresh is best, but frozen sprouts will work for this recipe too. If using frozen, they might need to roast for 5-10 minutes longer and they will have a softer texture.
BALSAMIC VINEGAR The glaze is created by coating the vegetables with balsamic vinegar and olive oil. That’s all there is to it! If you have balsamic glaze in your cupboard, it can be drizzled on after roasting.
SEASONING Minced garlic plus salt & pepper are all that’s needed. Sesame seeds are nice for presentation, but are 100% optional.
I love brussels sprouts and make this dish often1 Below are some favorite variations to change it up.
Add shredded Parmesan baked on top for the last 5 minutes of cooking.
Try adding some chopped Pancetta, (otherwise known as Italian bacon) for a gourmet twist. Pancetta roasts up beautifully in the oven, getting crackly and crisp.
For a heartier side, try simply adding some thinly sliced potato tossed and roasted right in with the sprouts. Delish!
For a sweeter side dish, try roasting with pecans and add dried cranberries before serving.
Some feta or goat cheese crumbles will also taste terrific mixed into this combo.
Choose sprouts that are firm and have a pale to dark green color. If they are still attached to their stem, simply break them off.
Use a paring knife to trim off the bottom where it was attached, taking care not to remove too much so the Brussels sprouts don’t come apart. Remove any outer leaves that are wilted or brown. Always rinse vegetables thoroughly and pat dry before roasting.
If they are large, cut them in half.
Now comes the easy part:
Toss prepared Brussel Sprouts with all the ingredients until coated.
Place on a baking tray. (If using frozen sprouts, line the pan with parchment paper.)
Roast per the recipe instructions below.
BALSAMIC ROASTED BRUSSELS SPROUTS
INGREDIENTS
1 1/2 pounds Brussels sprouts
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
kosher salt & black pepper
INSTRUCTIONS
Preheat oven to 400°F.
Trim Brussels sprouts and cut in half if they are large.
Toss Brussels sprouts with olive oil, balsamic vinegar and minced garlic.
Season generously with salt and pepper and place on a baking sheet; flat side down.
Roast for 20-25 minutes or until Brussels are tender.
RECIPE NOTES: If using frozen Brussels sprouts, they may need to roast for an additional 5-10 minutes longer and they will have a softer texture.
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