Description
A simple yet elegant side dish featuring crispy roasted Brussels sprouts coated in a sticky balsamic glaze.
Ingredients
Main Ingredients
- 1.5 to 2 pounds Brussels sprouts, trimmed and halved (Choose sprouts that feel firm and bright green.)
- 2 to 3 tablespoons olive oil (Use enough to coat the sprouts.)
- 3/4 teaspoon kosher salt (Plus more to taste.)
- 1/2 teaspoon black pepper (Adjust according to taste.)
- 2 to 3 tablespoons balsamic vinegar (Use more if you prefer a stronger flavor.)
- 1 to 2 teaspoons honey or maple syrup (Optional, for caramelized edges.)
- 1 small clove garlic, finely grated (Optional for added flavor.)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Trim the ends of the Brussels sprouts and remove any sad outer leaves.
- Cut the Brussels sprouts in half to increase surface area for browning.
- Dry the Brussels sprouts thoroughly to ensure crispiness.
Roasting
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Spread the Brussels sprouts out on a sheet pan in a single layer, cut side down.
- Roast for about 18 to 25 minutes, flipping halfway through if desired.
- In the last 5 to 7 minutes of roasting, toss the Brussels sprouts with balsamic vinegar mixture and roast until edges are crisp.
- Adjust salt to taste before serving.
Notes
For optimal crispiness, do not overcrowd the pan. You can also add toppings like grated Parmesan or nuts for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Vegetable
- Cuisine: American