Balsamic Roasted Brussels Sprouts

For years, Brussels sprouts were the vegetable that dared not speak its name in our house. Mention them, and you’d be met with groans and eye-rolls. That was until I stumbled upon this recipe for Balsamic Roasted Brussels Sprouts. Honestly, I was skeptical myself, but desperate to incorporate more greens into our family’s diet. The transformation was nothing short of miraculous. The natural bitterness of the sprouts melts away as they roast to crispy perfection, infused with the tangy sweetness of balsamic vinegar. Now, these are not just tolerated, they are requested! Even my pickiest eater, who once declared Brussels sprouts “the enemy,” now happily munches on these caramelized delights. This recipe has turned us all into Brussels sprouts believers, and I’m excited to share the secret to this delicious and surprisingly simple side dish with you.

Ingredients for Balsamic Roasted Brussels Sprouts

This recipe is wonderfully simple, requiring just a handful of ingredients to create a dish bursting with flavor. Let’s take a closer look at each component:

• Fresh Brussels Sprouts: (1.5 – 2 lbs) The star of the show! Opt for firm, bright green sprouts that are roughly the same size for even cooking. Fresh Brussels sprouts are crucial for achieving that perfect crispy exterior and tender interior. Avoid sprouts that are yellowing or have blemishes.
• Balsamic Vinegar: (1/4 cup) The magic ingredient that elevates these sprouts from ordinary to extraordinary. Choose a good quality balsamic vinegar for the best flavor. A thicker, syrupy balsamic will caramelize beautifully in the oven, creating a delightful glaze. If you have a thinner balsamic, you can simmer it briefly on the stovetop to reduce and thicken it slightly.
• Extra Virgin Olive Oil: (3 tablespoons) Essential for roasting vegetables, olive oil helps to promote browning and crisping while also adding healthy fats and flavor. Extra virgin olive oil is recommended for its superior taste and health benefits.
• Garlic: (2-3 cloves) Fresh garlic, minced, adds a pungent, savory depth that complements the sweetness of the balsamic and the earthiness of the Brussels sprouts. Mincing the garlic ensures it distributes evenly and infuses its flavor throughout the dish during roasting.
• Kosher Salt: (1 teaspoon, or to taste) Salt is crucial for enhancing the flavors of all the ingredients. Kosher salt is preferred by many cooks for its clean taste and larger crystals, which make it easier to control seasoning.
• Freshly Ground Black Pepper: (1/2 teaspoon, or to taste) Black pepper adds a subtle warmth and spice that balances the sweetness and acidity in the recipe. Freshly ground pepper provides a more vibrant and aromatic flavor compared to pre-ground pepper.
• Optional: Maple Syrup or Honey: (1-2 teaspoons) For those who prefer a touch more sweetness, a drizzle of maple syrup or honey can enhance the caramelization and add a delightful glaze. This is especially nice if your balsamic vinegar is particularly tart.
• Optional: Red Pepper Flakes: (1/4 teaspoon, or to taste) A pinch of red pepper flakes adds a subtle kick of heat, balancing the sweetness and adding another layer of complexity to the flavor profile. Adjust the amount to your spice preference.

Instructions for Balsamic Roasted Brussels Sprouts

Roasting Brussels sprouts is incredibly straightforward, and with these step-by-step instructions, you’ll achieve perfectly cooked, flavorful sprouts every time.

Step 1: Preheat Your Oven and Prepare the Sprouts

Begin by preheating your oven to a high temperature of 400°F (200°C). This high heat is key to achieving crispy, caramelized Brussels sprouts rather than soggy, steamed ones. While the oven is preheating, let’s get started on prepping the sprouts.

Rinse the Brussels sprouts thoroughly under cold water. This removes any dirt or debris. After rinsing, pat the sprouts completely dry with a clean kitchen towel or paper towels. Excess moisture will hinder browning and lead to steaming instead of roasting.

Now, trim the ends of each Brussels sprout. You’ll want to cut off the tough, woody base of the stem. If any outer leaves are loose or discolored, remove those as well.

Next, depending on the size of your sprouts, you may want to halve or quarter them. If the sprouts are small to medium-sized, halving them lengthwise is sufficient. For larger sprouts, quartering them will ensure they cook evenly and become tender throughout. Cutting them also increases the surface area, which means more caramelization and crispiness!

Step 2: Toss with Olive Oil, Garlic, and Seasonings

In a large bowl, place the trimmed and halved or quartered Brussels sprouts. Drizzle them with the extra virgin olive oil. Using your hands or a spatula, toss the sprouts to ensure they are evenly coated in oil. This is important because the oil helps the sprouts to roast and prevents them from drying out.

Add the minced garlic to the bowl. Distribute it evenly among the sprouts, ensuring each piece gets a touch of garlicky goodness. Now, season generously with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning – Brussels sprouts can handle a good amount of salt and pepper. Toss everything together again to combine all the ingredients and ensure the sprouts are well-coated.

Step 3: Arrange on a Baking Sheet and Roast

Spread the seasoned Brussels sprouts in a single layer on a large baking sheet. It’s crucial to avoid overcrowding the pan. Overcrowding will cause the sprouts to steam instead of roast, resulting in a less crispy texture. If necessary, use two baking sheets to ensure the sprouts have enough space. You want them to be in a single layer with room around each sprout for air to circulate.

Place the baking sheet in the preheated oven and roast for 20 minutes. After 20 minutes, remove the baking sheet from the oven and, using tongs or a spatula, flip the Brussels sprouts. This ensures even browning and cooking on all sides.

Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the Brussels sprouts are tender when pierced with a fork and beautifully browned and crispy around the edges. The roasting time may vary slightly depending on the size of your sprouts and your oven. Keep an eye on them to prevent burning.

Step 4: Drizzle with Balsamic Vinegar and Finish Roasting

Once the Brussels sprouts are tender and nicely browned, remove the baking sheet from the oven again. Now for the star ingredient – balsamic vinegar! Drizzle the balsamic vinegar evenly over the roasted sprouts. If you are using maple syrup or honey for extra sweetness, drizzle it over the sprouts now as well.

Toss the sprouts gently to coat them in the balsamic vinegar. Return the baking sheet to the oven for a final 5-7 minutes of roasting. This final roasting step allows the balsamic vinegar to caramelize and create a delicious glaze on the sprouts. Keep a close watch during this stage to prevent the balsamic from burning, as it can become bitter if overcooked.

Step 5: Serve and Enjoy!

Remove the Balsamic Roasted Brussels Sprouts from the oven and transfer them to a serving dish. Taste and adjust seasoning if needed, adding a pinch more salt and pepper if desired. Serve immediately while they are hot and crispy. The aroma alone is incredibly enticing, and the taste is even better! Enjoy these delectable Balsamic Roasted Brussels Sprouts as a healthy and flavorful side dish.

Nutrition Facts for Balsamic Roasted Brussels Sprouts

This recipe is not only delicious but also packed with nutrients, making it a healthy addition to any meal. The following nutrition facts are approximate and may vary slightly depending on the specific ingredients used and serving sizes.

• Serving Size: Approximately 1 cup (about 140g) of Balsamic Roasted Brussels Sprouts. This recipe typically yields about 6 servings as a side dish.
• Calories per Serving: Around 120-150 calories per serving. Brussels sprouts themselves are low in calories, and while olive oil and balsamic vinegar add calories, they also contribute healthy fats and flavor.
• Fiber: Excellent source of dietary fiber, providing approximately 4-5 grams of fiber per serving. Fiber is essential for digestive health, helps regulate blood sugar levels, and promotes feelings of fullness, aiding in weight management.
• Vitamin C: Rich in Vitamin C, offering over 100% of the daily recommended value per serving. Vitamin C is a powerful antioxidant that supports immune function, collagen production, and overall health.
• Vitamin K: An outstanding source of Vitamin K, providing several times the daily recommended value per serving. Vitamin K is crucial for blood clotting and bone health.
• Antioxidants: Brussels sprouts are packed with antioxidants, including glucosinolates and isothiocyanates. These compounds have been linked to various health benefits, including reducing inflammation and protecting against chronic diseases.

Please note: These nutrition facts are estimates. For precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

Preparation Time for Balsamic Roasted Brussels Sprouts

This recipe is quick and easy to prepare, making it perfect for weeknight dinners or as a simple side for a weekend feast.

• Prep Time: Approximately 15-20 minutes. This includes washing, trimming, and halving or quartering the Brussels sprouts, as well as mincing the garlic and gathering the remaining ingredients.
• Cook Time: Approximately 35-45 minutes. This includes the roasting time in the oven, which may vary slightly depending on your oven and the size of the sprouts.
• Total Time: Around 50-65 minutes from start to finish. Most of this time is hands-off roasting in the oven, allowing you to focus on other tasks while your delicious side dish cooks to perfection.

How to Serve Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts are incredibly versatile and can be served in numerous ways. Their savory-sweet flavor profile makes them a fantastic accompaniment to a wide variety of dishes. Here are some delicious serving suggestions:

• As a Classic Side Dish: The most straightforward and popular way to enjoy them! Serve alongside:
  • Roasted Chicken or Turkey: A classic pairing, perfect for Sunday dinner or holiday meals.
  • Grilled Steak or Salmon: The caramelized sweetness of the sprouts complements the richness of steak and salmon beautifully.
  • Pork Tenderloin or Chops: Another excellent protein pairing, the balsamic glaze enhances the flavor of pork.
  • Vegetarian Mains: Pair with lentil loaf, roasted tofu, or a hearty vegetarian casserole for a complete and satisfying meal.
• In Warm Salads: Add a burst of flavor and texture to your salads by incorporating roasted Brussels sprouts:
  • Grain Bowls: Combine with quinoa, farro, or brown rice, along with other roasted vegetables, chickpeas, and a lemon-tahini dressing for a nutritious and flavorful grain bowl.
  • Winter Salads: Toss with mixed greens, cranberries, pecans, goat cheese, and a light vinaigrette for a delightful winter salad.
  • Warm Brussels Sprout and Bacon Salad: For a more indulgent option, add crispy bacon bits and a creamy dressing to your warm Brussels sprout salad.
• As an Appetizer or Snack: Serve them as a unique and healthy appetizer:
  • With a Dip: Offer a creamy dip like aioli, ranch, or a balsamic glaze reduction for dipping.
  • On Crostini: Top toasted baguette slices with roasted Brussels sprouts and a sprinkle of Parmesan cheese for a sophisticated appetizer.
• Incorporated into Other Dishes: Get creative and add them to:
  • Pasta Dishes: Toss with penne, fusilli, or orecchiette pasta, along with garlic, olive oil, and Parmesan cheese for a simple and flavorful pasta dish.
  • Frittatas or Quiches: Add roasted Brussels sprouts to your favorite frittata or quiche recipe for extra flavor and vegetables.
  • Pizza Topping: Believe it or not, roasted Brussels sprouts make a fantastic pizza topping! Pair them with caramelized onions, bacon, and a creamy white sauce for a gourmet pizza.
• Garnishes and Toppings: Enhance the flavor and presentation with:
  • Toasted Nuts: Sprinkle with toasted pecans, walnuts, or slivered almonds for added crunch and nutty flavor.
  • Grated Parmesan Cheese: A classic pairing that adds a salty, savory note.
  • Crumbled Goat Cheese or Feta: Adds a tangy and creamy element.
  • Fresh Herbs: Garnish with chopped fresh parsley, thyme, or rosemary for a fresh and aromatic finish.

Additional Tips for Perfect Balsamic Roasted Brussels Sprouts

To ensure your Balsamic Roasted Brussels Sprouts are consistently delicious and crispy, consider these helpful tips:

1. Choose Brussels Sprouts of Similar Size: Selecting sprouts that are roughly the same size is crucial for even cooking. This ensures that all the sprouts will be tender and cooked through at the same time, preventing some from being undercooked while others are overcooked or burnt. Sort through your sprouts and group similar sizes together if necessary.
2. Trim Brussels Sprouts Properly: Proper trimming is essential for both taste and texture. Cut off the very bottom of the stem, the tough, woody end. Don’t cut too far up, just remove the dry, brown part. Also, remove any yellow or wilted outer leaves. This ensures you are only roasting the freshest, most tender parts of the sprout.
3. Soak Brussels Sprouts in Cold Water (Optional): While not strictly necessary, soaking Brussels sprouts in cold water for about 15-20 minutes can help to remove any lingering dirt or grit, and some believe it can also help to make them crispier. If you choose to soak them, be sure to dry them thoroughly afterward before roasting, as excess moisture will hinder browning.
4. Don’t Overcrowd the Baking Sheet: This is perhaps the most critical tip for achieving crispy roasted Brussels sprouts. Overcrowding the pan will cause the sprouts to steam instead of roast. Steam prevents browning and caramelization, resulting in soggy sprouts. Ensure the sprouts are arranged in a single layer with space around each sprout for air circulation. Use two baking sheets if needed to avoid overcrowding.
5. Roast at a High Temperature: A high oven temperature of 400°F (200°C) is essential for roasting Brussels sprouts. This high heat encourages browning and crisping, creating that desirable caramelized exterior and tender interior. Lower temperatures will result in steamed, less flavorful sprouts.
6. Use Good Quality Balsamic Vinegar: The flavor of balsamic vinegar is central to this recipe, so using a good quality balsamic will make a noticeable difference. Look for balsamic vinegar that is aged and has a slightly thicker, syrupy consistency. A higher quality balsamic will have a richer, more complex flavor that enhances the dish. If you only have a thinner, more acidic balsamic, consider simmering it briefly on the stovetop to reduce and thicken it before drizzling over the sprouts.
7. Toss Halfway Through Roasting: Flipping the Brussels sprouts halfway through the roasting process ensures even browning and cooking on all sides. This simple step helps to achieve consistent crispiness and prevents one side from burning while the other remains pale.
8. Experiment with Seasonings and Additions: While this recipe is delicious as is, feel free to experiment with other seasonings and additions to customize it to your taste. Consider adding:
   • Lemon zest and juice: For a brighter, citrusy flavor.
   • Smoked paprika: For a smoky depth.
   • Dried herbs like thyme or rosemary: For an herbaceous note.
   • Toasted breadcrumbs: For added texture and flavor.
   • Crumbled bacon or pancetta: For a savory and indulgent twist (if not vegetarian/vegan).

Frequently Asked Questions (FAQ) about Balsamic Roasted Brussels Sprouts

Here are some common questions and answers to help you make the best Balsamic Roasted Brussels Sprouts:

Q1: Can I use frozen Brussels sprouts for this recipe?

A: While fresh Brussels sprouts are highly recommended for the best texture and flavor, you can use frozen Brussels sprouts in a pinch. However, they will likely be softer and less crispy than fresh sprouts. If using frozen, thaw them completely and pat them very dry before roasting to remove as much excess moisture as possible. You may also need to roast them for a slightly longer time to achieve some browning.

Q2: How should I store leftover Balsamic Roasted Brussels Sprouts?

A: Store leftover Brussels sprouts in an airtight container in the refrigerator. They are best consumed within 3-4 days.

Q3: How long do leftovers last in the refrigerator?

A: Leftover Balsamic Roasted Brussels Sprouts will last for 3-4 days in the refrigerator when stored properly in an airtight container.

Q4: Can I make these roasted Brussels sprouts ahead of time?

A: While freshly roasted Brussels sprouts are always best for optimal crispiness, you can prepare them partially ahead of time. You can trim and halve/quarter the sprouts and toss them with olive oil, garlic, salt, and pepper up to a few hours in advance. Store them in the refrigerator until you are ready to roast. For the best results, roast them just before serving. Reheating roasted Brussels sprouts can make them softer and less crispy.

Q5: Can I add other vegetables to roast with the Brussels sprouts?

A: Absolutely! Roasted Brussels sprouts pair well with other root vegetables. You can add:
* Diced sweet potatoes or butternut squash: For added sweetness and color.
* Carrots: Cut into similar-sized pieces as the sprouts.
* Red onion wedges: For a sweeter, caramelized onion flavor.
* Bell peppers: For color and sweetness.
Be sure to cut any added vegetables into pieces that will roast in a similar time frame as the Brussels sprouts.

Q6: What if I don’t have balsamic vinegar? Can I use a substitute?

A: Balsamic vinegar is key to this recipe’s flavor, but if you don’t have it, you can use a substitute, although the flavor will be slightly different. Good substitutes include:
* Red wine vinegar: Add a touch of brown sugar or maple syrup to mimic the sweetness of balsamic.
* Apple cider vinegar: Similar to red wine vinegar, you may want to add a touch of sweetener.
* Balsamic glaze: If you have balsamic glaze, you can use it, but it’s already reduced and sweet, so you may need to adjust the roasting time in the final step to avoid burning.

Q7: How can I ensure this recipe is vegan?

A: This Balsamic Roasted Brussels Sprouts recipe is naturally vegan! All the ingredients listed are plant-based. Just ensure you are using maple syrup as the optional sweetener if you want to be completely vegan, as some vegans avoid honey.

Q8: How do I make these Brussels sprouts spicier or sweeter?

A:
* For spicier sprouts: Increase the amount of red pepper flakes, or add a pinch of cayenne pepper to the seasoning. You can also drizzle with a chili oil after roasting.
* For sweeter sprouts: Increase the amount of maple syrup or honey, or add a drizzle of balsamic glaze after roasting. You can also roast the sprouts with a touch of brown sugar or maple syrup tossed in with the olive oil and seasonings.

Print