Forget everything you thought you knew about Brussels sprouts! This game-changing Roasted Brussels Sprouts Balsamic Garlic recipe is about to transform these tiny green gems from childhood nightmare to culinary masterpiece. With a perfect balance of caramelized edges, tangy balsamic glaze, and roasted garlic punch, these sprouts are so delicious, they'll have you questioning everything you ever believed about vegetable side dishes.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 3 cloves garlic, minced
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C), ensuring the rack is positioned in the middle of the oven for even roasting.
- Thoroughly wash the Brussels sprouts under cold running water, then pat them completely dry using clean paper towels to ensure proper caramelization.
- Trim the stem ends of the Brussels sprouts and slice each sprout in half lengthwise, creating a flat surface for even roasting.
- In a large mixing bowl, combine the halved Brussels sprouts, minced garlic, olive oil, balsamic vinegar, salt, and freshly ground black pepper. Toss the ingredients thoroughly to ensure even coating.
- Spread the Brussels sprouts cut-side down on a large rimmed baking sheet, ensuring they are in a single layer without overcrowding to promote proper browning and caramelization.
- Roast in the preheated oven for 20-25 minutes, rotating the baking sheet halfway through cooking to ensure uniform browning.
- Check for doneness by looking for crispy, golden-brown edges and a tender interior. The sprouts should be slightly caramelized and fragrant.
- Remove from the oven and let rest for 2-3 minutes to allow flavors to settle and develop.
- Transfer to a serving dish and optionally garnish with additional balsamic glaze or fresh herbs like chopped parsley.
Tips
- Moisture is the enemy of crispiness! Always thoroughly dry your Brussels sprouts after washing to ensure they roast and caramelize beautifully.
- Cut-side down is the golden rule: Placing the flat side of the sprouts against the baking sheet creates those irresistible crispy, caramelized edges.
- Don't overcrowd the baking sheet. Give your sprouts breathing room to roast, not steam. Use a large sheet and spread them in a single layer.
- High heat is crucial - 425°F creates the perfect environment for crispy exterior and tender interior.
- Rotate the baking sheet halfway through cooking to ensure even browning and prevent any burnt spots.
- For extra flavor, experiment with adding a sprinkle of parmesan cheese in the last 5 minutes of roasting or a drizzle of honey for subtle sweetness.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
