Roasted balsamic brussels sprouts is a savory and flavorful vegetable dish. Roasting brussels sprouts makes them tender and caramelized. Tossing the roasted sprouts in a splash of rich syrupy balsamic vinegar finishes the dish with a burst of flavor and acidity.
Brussels sprouts look like mini-cabbages. They have a similar flavor as well. Many people find this little vegetable to be too bitter for their tastes. However, roasting the sprouts helps coax out a delicate sweetness. It’s the only way to eat them in my humble opinion. If it’s been a while since you tried brussels sprouts, give this recipe at try. I think you’ll be pleasantly surprised.
Brussels sprouts are nutritious and full of antioxidants.
Brussels sprouts contain a high amount of fiber, vitamins and minerals. They are particularly high in vitamins K, C, A and folate. All of which are antioxidants. In this case your mom was right. Eat your brussels sprouts. They’re good for you.
How to make roasted balsamic brussels sprouts
This is another one of those incredibly easy recipes that will amaze you. With just a few simple healthy ingredients, you will transform this humble vegetable into something flavorful and hearty. The key to success is to use a higher quality extra virgin olive oil, fine sea salt and and a higher quality balsamic vinegar. Begin by cleaning the brussels sprouts by removing the ends and any brown outer leaves. I simply cut the brussels sprouts in half. In this case, I prefer the portion to be on the larger side. If any leaves come off, keep those. They turn into crispy, delicious bits once baked.
Lay the sprouts and any of the leaves out on a parchment lined baking sheet. Drizzle the sprouts all over with extra virgin olive oil. Give them a quick toss. Season with a scant pinch of fine sea salt and freshly ground pepper. If you like, sprinkle a little dried Italian seasoning over the sprouts. You can use any dried herb you like such as thyme, rosemary or oregano. Finally, bake the sprouts in the oven for about 30 minutes or until they caramelize and soften. You should be able to pierce them easily with a fork.
Here’s a tip
The reason I line the baking sheet with parchment paper is so I can simply fold the paper inwards and lift the sprouts off the pan in one fell swoop. Once they are placed into a bowl, finish the sprouts with a little more extra virgin olive oil and the balsamic vinegar. Toss and serve the roasted balsamic brussels sprouts hot.
What to serve with roasted balsamic brussels sprouts
My favorite main course to serve this dish with is a simple herb roast chicken, like lemony slow cooker chicken or roasted chicken with herbs de provence. You may also like them with a grilled steak or pan fried pork chops. If you have any roasted balsamic brussels sprouts left over, I highly recommend putting them in your salad. They are surprisingly delicious cold mixed in with other garden salad vegetables.
Roasted balsamic brussels sprouts is a great vegetable side dish to accompany roast turkey, chicken or pork.
Dress it up for the holidays
Roasted brussels sprouts are especially festive around the holidays. If you like dried cranberries (Craisins), consider adding 1/4 cup of those into the bowl as well. It adds a slight tartness to the whole dish and works great for Thanksgiving or Christmas dinners.
Roasted balsamic brussels sprouts is simple, healthy and delicious. Have you tried roasting your sprouts lately? If you make this recipe, please come back and let me know your thoughts in the comments.
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Roasted balsamic brussels sproutsCourse: Holiday favorites, SidesCuisine: AmericanDifficulty: Easy
Roasted balsamic brussels sprouts is a savory and flavorful vegetable dish. Roasting brussels sprouts makes them tender and caramelized.
1 1/2 lbs brussels sprouts (trimmed and cut in half lengthwise)
1 1/2 tbsp extra virgin olive oil
1 scant pinch of fine sea salt
1 pinch freshly ground pepper
1 tsp dried Italian seasoning
1 tsp extra virgin olive oil (for finishing)
1 tbsp balsamic vinegar
- Lay a piece of parchment paper on a large baking tray. Preheat the oven to 375 F.
- Lay the brussels sprouts out on the parchment paper. Drizzle 1 1/2 tbsp of extra virgin olive oil all over the sprouts. Toss the sprouts so they are well coated. Season the sprouts with the sea salt, pepper and dried Italian seasoning.
- Bake in the oven for 30 minutes or until the sprouts are caramelized golden brown and are easily pierced through with a fork.
- Fold the ends of the parchment paper upwards. Lift the paper and slide the sprouts into a bowl. Finish the roasted sprouts with 1 tsp extra virgin olive oil and 1 tbsp balsamic vinegar. Toss the roasted sprouts and serve hot.
- Did you try this recipe? Please come back and tell me about your experience with it at https://www.northwestspoon.com/roasted-balsamic-brussels-sprouts