Prepare to transform the often-maligned brussels sprouts into a mouth-watering side dish that will revolutionize your dinner table! These balsamic roasted brussels sprouts are not just a simple vegetable side, but a culinary experience that combines crispy caramelization, tangy balsamic glaze, and a perfect balance of flavors that will make you fall in love with this nutritious green vegetable like never before.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound brussel sprouts, halved
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the center for even roasting.
- Prepare the brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and slice each sprout in half lengthwise, creating a flat surface that will caramelize beautifully during roasting.
- Place the halved brussels sprouts in a large mixing bowl. Drizzle olive oil over the sprouts, ensuring each piece is evenly coated. This will help them achieve a crispy exterior.
- Season the brussels sprouts with salt and freshly ground black pepper. Toss gently to distribute the seasoning evenly.
- Spread the brussels sprouts cut-side down on a large rimmed baking sheet. Arrange them in a single layer without overcrowding to ensure proper caramelization.
- Roast in the preheated oven for 20-25 minutes, or until the edges are crispy and dark brown, and the sprouts are tender when pierced with a fork.
- Remove the baking sheet from the oven and immediately drizzle balsamic vinegar over the hot brussels sprouts. The heat will help the vinegar create a delicious glaze.
- Toss the roasted sprouts gently to coat them with the balsamic reduction, ensuring an even distribution of flavor.
- Transfer to a serving dish and enjoy immediately while hot and crispy.
Tips
- Size Matters: Choose brussels sprouts that are similar in size to ensure even roasting. Smaller, compact sprouts tend to caramelize better.
- Pat Dry is Key: After washing, thoroughly pat the brussels sprouts dry with paper towels. Excess moisture prevents proper caramelization.
- Cut-Side Down: Always place the cut-side down on the baking sheet to achieve maximum crispy edges and beautiful browning.
- Don't Overcrowd: Give your sprouts breathing room on the baking sheet. Overcrowding leads to steaming instead of roasting.
- High Heat is Your Friend: The high temperature (425°F) is crucial for creating those irresistible crispy edges and deep caramelization.
- Balsamic Timing: Add the balsamic vinegar after roasting to prevent burning and create a glossy, flavorful finish.
- Serve Immediately: These sprouts are best enjoyed hot and crispy right out of the oven for maximum texture and flavor.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 10g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
