Prepare to transform the most misunderstood vegetable into a culinary masterpiece that will have your dinner guests begging for seconds! These balsamic-glazed Brussels sprouts are not your grandmother's boring side dish – they're a crispy, caramelized sensation that will completely revolutionize how you think about these tiny green gems. With a perfect balance of golden-brown edges, tangy balsamic vinaigrette, and an optional sprinkle of Parmesan cheese, this recipe is about to become your new go-to vegetable side that's so delicious, it might just steal the spotlight from the main course!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
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 Brussels sprouts under cool running water, then pat completely dry using clean kitchen towels or paper towels to ensure proper caramelization.
- Trim the tough stem ends of Brussels sprouts and slice each sprout in half lengthwise, creating uniform pieces for consistent cooking.
- In a large mixing bowl, toss halved Brussels sprouts with olive oil, ensuring each piece is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread Brussels sprouts cut-side down on a large rimmed baking sheet, arranging them in a single layer without overcrowding to promote even roasting and crispy edges.
- Roast in the preheated oven for 18-22 minutes, rotating the baking sheet halfway through cooking to ensure uniform browning and caramelization.
- While Brussels sprouts are roasting, prepare the balsamic vinaigrette by whisking together balsamic vinegar, Dijon mustard, and a pinch of salt and pepper in a small bowl.
- Remove Brussels sprouts from oven when edges are crispy and golden brown, with a slight char on the exterior.
- Transfer roasted Brussels sprouts back to the mixing bowl and drizzle with prepared balsamic vinaigrette, gently tossing to coat evenly.
- Optional: Sprinkle grated Parmesan cheese over the warm Brussels sprouts for added flavor and richness.
- Transfer to a serving platter and serve immediately while hot and crispy, enjoying the caramelized exterior and tangy balsamic glaze.
Tips
- • Pat those Brussels sprouts completely dry before roasting – moisture is the enemy of crispy caramelization! • Use a large, rimmed baking sheet and don't overcrowd the sprouts. Give them space to breathe and brown. • Cut-side down is the key to achieving those irresistible crispy edges. • Rotate your baking sheet halfway through cooking to ensure even browning. • Fresh, high-quality balsamic vinegar makes a world of difference in the final flavor. • For extra crunch, consider adding toasted pine nuts or sliced almonds as a garnish. • Serve immediately while hot to maintain that perfect crispy texture. • If you're not a fan of Parmesan, try nutritional yeast for a dairy-free cheesy flavor.
Nutrition Facts
Calories: 275kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
