Description

Balsamic Roasted Brussels Sprouts are a delightful combination of crispy, caramelized exteriors and tender, flavorful interiors. The tangy sweetness of balsamic vinegar enhances the natural nuttiness of the sprouts, creating a savory dish that is both satisfying and vibrant.

Ingredients

Brussels Sprouts: 1 pound, trimmed and halved
Olive Oil: 3 tablespoons, extra virgin
Balsamic Vinegar: 2 tablespoons
Garlic: 3 cloves, minced
Salt: 1 teaspoon, to taste
Pepper: 1/2 teaspoon, freshly ground
Parmesan Cheese: 1/4 cup, grated (optional)

Instructions

Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved Brussels sprouts, olive oil, balsamic vinegar, minced garlic, salt, and pepper. Toss until evenly coated.
Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sprouts are golden brown and crispy on the edges.
If using, sprinkle grated Parmesan cheese over the sprouts during the last 5 minutes of roasting.
Remove from the oven and let cool slightly before serving.

Notes

Make-ahead: You can prepare the Brussels sprouts and toss them with the oil and vinegar mixture a few hours in advance. Store in the refrigerator until ready to roast.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Substitutions: For a vegan option, omit the Parmesan cheese or use a dairy-free alternative.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: side dish
Method: roasting
Cuisine: American

Nutrition

Serving Size: 1 cup of roasted Brussels sprouts
Calories: 120
Sugar: 3 grams
Sodium: 200 milligrams
Fat: 8 grams
Saturated Fat: 1 gram
Unsaturated Fat: 7 grams
Trans Fat: 0 grams
Carbohydrates: 10 grams
Fiber: 4 grams
Protein: 4 grams
Cholesterol: 2 milligrams

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