Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts have become a staple in my kitchen. I remember the first time I made this dish—it was one of those magical moments when a simple recipe transforms into something extraordinary. As the Brussels sprouts roasted in the oven, the aroma of balsamic vinegar mingling with honey filled the air, promising a sweet and tangy delight. Balsamic Roasted Brussels Sprouts are the perfect side dish to elevate any meal, and they bring a touch of sophistication to even the simplest of dinners.

A Journey to Perfection

The journey to perfect Balsamic Roasted Brussels Sprouts starts with the basics. I begin by trimming and halving the Brussels sprouts, ensuring they are all roughly the same size for even roasting. Drizzling them with extra-virgin olive oil and balsamic vinegar, and then adding a touch of honey, creates a glaze that’s both tangy and sweet. The sea salt and freshly ground black pepper are added for seasoning, making sure every sprout is coated just right. It’s the little things, like the balance of flavors, that make this dish so special.

Roasting Magic

As the Brussels sprouts roast at 425°F, they transform into golden-brown bites of deliciousness. The high heat caramelizes the edges, giving them that irresistible crispy texture. I always arrange them cut-side down, so they get beautifully browned. The addition of toasted pecans and dried cranberries right before serving adds a delightful crunch and a burst of sweetness, making the Balsamic Roasted Brussels Sprouts not just a side dish, but a standout feature of the meal.

A Simple, Yet Impressive Dish

Balsamic Roasted Brussels Sprouts are incredibly versatile, making them perfect for any occasion. Whether it’s a weeknight dinner or a holiday feast, this dish never fails to impress. Garnishing with fresh parsley adds a pop of color, making it as pleasing to the eye as it is to the palate. Every bite is a reminder of how simple ingredients, when combined with care and attention, can create something truly memorable.

Chef’s Notes- Balsamic Roasted Brussels Sprouts

• Uniform Cutting: Ensure the Brussels sprouts are cut into uniform sizes so they cook evenly and have a consistent texture. This helps in achieving a perfect caramelization on all pieces.
• Preheat the Oven: Make sure the oven is fully preheated to 425°F before roasting. This high temperature helps the Brussels sprouts to crisp up nicely.
• Toss Thoroughly: Toss the Brussels sprouts thoroughly with the olive oil, balsamic vinegar, and honey to ensure every piece is evenly coated. This enhances the flavor and promotes even roasting.
• Monitor Roasting Time: Roasting times can vary based on the size of the Brussels sprouts. Check them at the 20-minute mark and continue roasting until they are golden brown and tender. Smaller sprouts might cook faster than larger ones.
• Add Crunch and Sweetness: The toasted pecans and dried cranberries add a delightful crunch and sweetness. For a different twist, try substituting with other nuts or dried fruits based on your preference.

Balsamic Roasted Brussels Sprouts

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

180

kcal

Total time

40

minutes

Elevate your side dish game with these Balsamic Roasted Brussels Sprouts! Perfectly caramelized and tender, these sprouts are enhanced with a sweet and tangy balsamic glaze, crunchy pecans, and a pop of dried cranberries. This easy recipe is a must-try for any meal, bringing a burst of flavor to your table. Inspired by the simplicity of home cooking, this dish is sure to impress!

Ingredients

• Brussels Sprouts

• 1 pound Brussels sprouts, trimmed and halved

• Glaze

• 2 tablespoons extra-virgin olive oil

• 1.5 tablespoons balsamic vinegar

• 2 teaspoons honey or maple syrup

• Seasoning

• 0.5 teaspoon sea salt

• Freshly ground black pepper to taste

• Toppings

• 0.33 cup toasted pecan halves

• 2 tablespoons dried cranberries or pomegranate arils

• Fresh parsley leaves for garnish

• Alternative Ingredients:

• Brussels sprouts substitute: Broccoli florets or cauliflower

• Honey substitute: Maple syrup or agave nectar

• Pecan halves substitute: Walnuts or almonds

• Dried cranberries substitute: Raisins or dried cherries

Directions

• Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
• Place the halved Brussels sprouts on the prepared baking sheet. Drizzle them with olive oil and balsamic vinegar. Add honey or maple syrup for sweetness.
• Sprinkle sea salt and freshly ground black pepper over the Brussels sprouts. Toss everything together to ensure even coating.
• Arrange the Brussels sprouts cut side down in a single layer on the baking sheet. Ensure there is space around each sprout for even roasting. Roast in the preheated oven for 20 to 30 minutes until the Brussels sprouts are tender and golden brown around the edges. The exact time will depend on their size.
• Once roasted, transfer the Brussels sprouts to a serving dish. Gently toss with toasted pecan halves and dried cranberries or pomegranate arils.
• Garnish with fresh parsley leaves before serving for a burst of color and freshness.

Equipment

• chef’s knife
• cutting board
• baking sheet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 180kcal
• Carbohydrates: 18g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 200mg
• Potassium: 450mg
• Fiber: 4g
• Sugar: 8g
• Vitamin A: 15IU
• Vitamin C: 100mg
• Calcium: 4mg
• Iron: 6mg

FAQs- Balsamic Roasted Brussels Sprouts

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are recommended for this recipe as they will caramelize better and have a better texture. If using frozen, make sure to thaw and pat them dry before roasting to avoid excess moisture.

What can I use if I don’t have balsamic vinegar?

If you don’t have balsamic vinegar, you can substitute with red wine vinegar or apple cider vinegar. Adding a touch of honey or maple syrup can help mimic the sweetness of balsamic vinegar.

How do I store leftovers?

Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or a skillet to maintain their crispiness.

Can I make this dish ahead of time?

While the Brussels sprouts are best enjoyed freshly roasted, you can prep them ahead by cutting and seasoning them. Roast them just before serving for the best texture and flavor.

What can I serve with Balsamic Roasted Brussels Sprouts?

These Brussels sprouts make a great side dish for roasted meats, grilled fish, or a hearty grain bowl. They also pair well with other roasted vegetables or can be added to salads for extra flavor and texture.