Balsamic Roasted Brussels Sprouts
Balsamic Roasted Brussels Sprouts is a delicious dish that elevates Brussels sprouts’ natural flavors with balsamic vinegar’s richness. This simple yet elegant recipe transforms these miniature cabbages into a delicious side dish that’s perfect for any meal.
The combination of tender Brussels sprouts, savory seasonings, and the sweet tang of balsamic vinegar creates a harmonious blend of flavors that will tantalize your taste buds.
❤️ You’ll Love This Balsamic Roasted Brussels Sprouts
- Flavor:
- Balsamic vinegar and maple syrup balance the natural slight bitterness of Brussels sprouts and add the sweet and tangy note.
- Texture:
- Perfectly cooked, tender inside
- Charred and crispy outer leaves
- Offering a delightful contrast in textures with each bite.
- Quick & Easy: Made with minimal ingredients, this recipe allows the natural flavors of the Brussels sprouts to shine through, enhanced by the balsamic glaze. Plus, it gets done in under 30 minutes.
🧾 Ingredient Notes
- Brussels sprouts:
- Opt for fresh Brussels sprouts, especially during peak season, to ensure the best flavor and texture.
- Choose Brussels sprouts that are similar in size to ensure even cooking.
- When buying Brussels sprouts,
- Make sure you choose small to medium-sized Brussels sprouts, as they tend to be sweeter and more flavorful.
- Larger ones may have a milder taste. Select bright green heads with tightly wrapped leaves.
- Avoid those with black spots or yellow, dried outer leaves.
- Garlic Powder, Black Pepper, and Salt: Garlic powder adds a subtle and aromatic garlic flavor to the Brussels sprouts. Black pepper and salt boost the savory flavor of the dish.
- Maple Syrup and Balsamic Vinegar: Maple syrup adds a touch of natural sweetness to balance the savory and slightly bitter flavors of the Brussels sprouts. In contrast, Balsamic vinegar provides a tangy, rich glaze that elevates the flavor.
👩🍳 How To Make Balsamic Roasted Brussels Sprouts? (Pics)
- Preheat the oven to 450°F (230°C).
- Rinse the Brussels sprouts and pat them dry with a clean kitchen towel.
- Remove the stem and discard the outer layer of leaves. Cut them in half, and if some are large, cut them into quarters.
1, 2, 3) Combine salt, black pepper, garlic powder, and olive oil in a bowl. Toss the Brussels sprouts in this mixture to ensure an even coating.
4) Place the Brussels sprouts cut side down on a baking tray. Arrange them in a single layer.
5) Bake in the preheated oven for 10-12 minutes.
6, 7) While the Brussels sprouts are baking, mix balsamic vinegar and maple syrup in a small bowl to create a glaze.
8) Remove the tray from the oven and gather the Brussels sprouts using a spatula.
9) Drizzle half of the balsamic vinegar and maple syrup mixture over the Brussels sprouts. Mix well, spread them again, and bake for an additional 7-8 minutes.
10) Once the Brussels sprouts are tender and beautifully caramelized, add the remaining balsamic mixture, toss to coat evenly, and serve.
💭 Expert Tips
- Adjust the amount of salt, garlic powder, and maple syrup to suit your preference.
- Achieve a rich caramelized flavor by allowing the Brussels sprouts to roast until they develop golden-brown edges.
- For a more intense balsamic flavor, drizzle a little extra glaze over the Brussels sprouts before serving.
- Do not overcrowd the pan. Arrange the Brussels sprouts in a single layer.
- If making a large batch, use an additional baking sheet instead of overcrowding.
- Consider lining your baking sheet with parchment paper for easier cleanup.
🥣 Storage Instructions
- Refrigerate leftovers by storing them in an airtight container. They will last for up to 2 days.
- Once you store Roasted Brussels Sprouts in an airtight container, they will get soggy. So reheat in the oven or a toaster oven for the best results. If you plan on microwaving them, note that it can further soften them.
🍽 Serving Ideas
- Festive Side dish: This dish serves as an excellent side for Thanksgiving, especially when garnished with pomegranates and for Christmas with the addition of dried cranberries.
- Toasty Nuts: Enhance the crunch by incorporating toasted pine nuts or chopped almonds or pistachio as a garnish.
- Creamy Dip: Serve alongside a creamy yogurt or sour cream dip for a contrasting creamy element.
- Garlic Aioli: Provide a dipping bowl of garlic aioli for a savory dipping sauce that complements the roasted flavors.
Check Out Other Vegetable Sides
Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below.
Balsamic Roasted Brussels Sprouts
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 lb Brussels sprouts, cut into half (if larger in size then cut into quarters)
- 2 tablespoons Olive oil
- ¼ – ½ teaspoon Salt, or to taste
- ¼ teaspoon Black pepper
- ½ teaspoon Garlic powder
- 1 tablespoon Maple syrup
- 2 tablespoons Balsamic vinegar
Instructions
- Preheat the oven to 450°F (230°C).
- Rinse the Brussels sprouts and pat them dry with a clean kitchen towel.
- Remove the stem and discard the outer layer of leaves. Cut them in half, and if some are large, cut them into quarters.
- Combine salt, black pepper, garlic powder, and olive oil in a bowl. Toss the Brussels sprouts in this mixture to ensure an even coating.
- Place the Brussels sprouts cut side down on a baking tray. Arrange them in a single layer.
- Bake in the preheated oven for 10-12 minutes.
- While the Brussels sprouts are baking, mix balsamic vinegar and maple syrup in a small bowl to create a glaze.
- Remove the tray from the oven and gather the Brussels sprouts using a spatula.
- Drizzle half of the balsamic vinegar and maple syrup mixture over the Brussels sprouts. Mix well, spread them again, and bake for an additional 7-8 minutes.
- Once the Brussels sprouts are tender and beautifully caramelized, add the remaining balsamic mixture, toss to coat evenly, and serve.
Notes
- Do not overcrowd the pan. Arrange the Brussels sprouts in a single layer.
- If making a large batch, use an additional baking sheet instead of overcrowding.
- Consider lining your baking sheet with parchment paper for easier cleanup.
- Garnish with nuts like pistachios or walnuts and dried cranberries to give a festive look.
