Description
Roasted Brussels sprouts are a wonderful way to enjoy a humble vegetable, transforming them into a delightful side dish with a touch of sweetness and tang. This recipe elevates them with a glistening balsamic glaze that perfectly complements their naturally slightly bitter and nutty flavor. These little green gems are caramelized to perfection, boasting tender interiors and crisp, slightly charred edges, all enrobed in a rich, syrupy balsamic reduction that makes them utterly irresistible.
Ingredients
1.5 pounds fresh Brussels sprouts
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons balsamic glaze (store-bought or reduced balsamic vinegar)
1/4 cup freshly grated Parmesan cheese (optional)
Instructions
1. Preheat your oven to 425F (220C). Place a large baking sheet in the oven to heat up.
2. Prepare the Brussels sprouts by trimming the stem ends and cutting them in half lengthwise. Keep any loose outer leaves.
3. In a large bowl, combine the halved sprouts and loose leaves.
4. Drizzle the olive oil over the sprouts and sprinkle with salt, pepper, and garlic powder.
5. Toss everything together with your hands, making sure the oil and seasonings coat all the sprouts.
6. Carefully remove the hot baking sheet from the oven. Pour the sprouts onto the hot sheet. Use tongs to place the sprouts cut-side down.
7. Roast for 20 to 25 minutes without stirring, until tender and deeply browned on the bottom.
8. Remove the pan from the oven. Drizzle the balsamic glaze evenly over the hot sprouts.
9. Scrape the sprouts off the pan with a spatula, tossing them to coat in the glaze. If using, sprinkle with Parmesan cheese.
10. Transfer to a serving bowl and serve immediately.
Notes
For the crispiest Brussels sprouts, ensure they are thoroughly dried after washing before tossing them with oil. Excess moisture will steam them instead of roasting them.
Cutting similar-sized sprouts or pieces ensures they all cook at the same rate, preventing some from being burnt while others are undercooked.
Balsamic glaze can go from perfectly reduced to burnt very quickly. Keep a close eye on it during the simmering process and have it ready to go once the sprouts are done.
Drizzling the glaze over the hot roasted sprouts allows it to adhere beautifully and warm through, creating a cohesive dish.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish