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Balsamic Roasted Brussels Sprouts Recipe

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3.9 from 5 reviews

This easy and delicious recipe for Roasted Brussels Sprouts from Two Peas and Their Pod uses just 5 simple ingredients. The Brussels sprouts are roasted to crispy perfection and tossed with a tangy balsamic vinegar glaze, making it a perfect vegetarian side dish that’s full of flavor and texture.

Ingredients

Brussels Sprouts

  • 1 pound Brussels sprouts, rinsed

Dressing & Seasoning

  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the Brussels sprouts.
  2. Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts. Depending on their size, cut large sprouts in half, leave small ones whole, or quarter extra-large sprouts, ensuring all pieces are similar in size for even roasting.
  3. Toss with Oil and Vinegar: In a medium bowl, place the prepared Brussels sprouts and drizzle the olive oil and balsamic vinegar over them. Season with kosher salt and freshly ground black pepper, then toss everything together until the sprouts are evenly coated.
  4. Arrange for Roasting: Spread the coated Brussels sprouts out on a large baking sheet in a single layer, making sure they aren’t touching for optimal crisping.
  5. Roast the Sprouts: Place the baking sheet in the oven and roast the Brussels sprouts for 30 to 40 minutes. Stir them a couple of times during roasting to ensure even cooking and browning, until they are tender on the inside and crispy on the outside.
  6. Serve Warm: Once roasted, serve the Brussels sprouts immediately as a flavorful and healthy side dish.

Notes

  • Make sure all Brussels sprouts pieces are similar in size for even roasting.
  • Stirring the sprouts during roasting helps them cook evenly and prevents burning.
  • Use a large baking sheet to avoid overcrowding and ensure crispiness.
  • For more flavor, you can add minced garlic or sprinkle Parmesan cheese after roasting.

Find it online: https://lauracooks.com/balsamic-roasted-brussels-sprouts-recipe/