It’s funny how some vegetables, once dreaded childhood foes, can transform into absolute culinary delights. Brussels sprouts were definitely on my ‘avoid at all costs’ list growing up. Boiled and bitter, they were the epitome of unappetizing. Fast forward to adulthood, and a serendipitous encounter with roasted Brussels sprouts, drizzled with balsamic glaze, completely changed my perspective. My family, initially skeptical (thanks to my past Brussels sprout aversion stories!), were utterly captivated. The crispy edges, the tender inside, and that sweet and tangy balsamic reduction – it was a flavor explosion that had us all reaching for seconds. This recipe isn’t just about making Brussels sprouts palatable; it’s about elevating them to star status. It’s simple enough for a weeknight dinner, yet elegant enough to grace a holiday table. Trust me, even if you think you don’t like Brussels sprouts, give this recipe a try. You might just find yourself converted, just like we were.

Ingredients

• Brussels Sprouts: 2 pounds, fresh, small to medium-sized, for optimal roasting and tenderness.
• Olive Oil: 3 tablespoons, extra virgin, to promote crisping and even cooking.
• Balsamic Vinegar: 1/4 cup, high-quality, for a rich and complex flavor.
• Maple Syrup (or Honey): 1 tablespoon, optional, to enhance sweetness and balance acidity.
• Garlic Powder: 1 teaspoon, for a savory depth that complements the balsamic.
• Salt: 1 teaspoon, or to taste, to enhance the natural flavors.
• Black Pepper: 1/2 teaspoon, freshly ground, to add a subtle spice.

Instructions

1. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Parchment paper also helps with even browning.
2. Prepare the Brussels Sprouts: Wash the Brussels sprouts thoroughly under cold water. Trim off the hard ends of the stems and remove any yellow or wilted outer leaves. For larger sprouts, you can halve or quarter them lengthwise to ensure even cooking. Smaller sprouts can be left whole. Uniform size is key for consistent roasting.
3. Toss with Olive Oil and Seasonings: In a large bowl, combine the prepared Brussels sprouts with olive oil, garlic powder, salt, and black pepper. Toss everything together using your hands or a spatula to ensure that the sprouts are evenly coated with oil and seasonings. This step is crucial for achieving crispy and flavorful roasted sprouts.
4. Arrange on Baking Sheet: Spread the seasoned Brussels sprouts in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the sprouts instead of roasting them, resulting in less crispy sprouts. If necessary, use two baking sheets to ensure ample space between the sprouts.
5. Roast the Brussels Sprouts: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through roasting, around the 10-12 minute mark, remove the baking sheet from the oven and toss the sprouts. This helps them cook evenly and brown on all sides. Return the baking sheet to the oven and continue roasting until the Brussels sprouts are tender when pierced with a fork and nicely browned and crispy around the edges. The roasting time might vary slightly depending on the size of your sprouts and your oven.
6. Prepare the Balsamic Glaze: While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar and maple syrup (or honey, if using). Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer gently for about 8-10 minutes, or until the balsamic vinegar has reduced and thickened into a syrupy glaze. Stir occasionally to prevent sticking and burning. The glaze should coat the back of a spoon when it’s ready. Be careful not to over-reduce, as it can become too thick and sticky.
7. Drizzle with Balsamic Glaze: Once the Brussels sprouts are roasted to perfection, remove them from the oven. Transfer the roasted Brussels sprouts to a serving bowl. Drizzle generously with the prepared balsamic glaze. Toss gently to coat the sprouts evenly with the glaze. You can adjust the amount of balsamic glaze to your preference.
8. Serve Immediately: Serve the roasted Brussels sprouts with balsamic glaze immediately while they are still warm and crispy. They are best enjoyed fresh out of the oven. Garnish with a sprinkle of extra black pepper or a few flakes of sea salt, if desired, for added flavor and visual appeal.

Nutrition Facts

Serving Size: 1 cup (approximate)
Servings Per Recipe: 8 (approximate)

• Calories: 120 kcal
• Fat: 7g
• Saturated Fat: 1g

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

This Roasted Brussels Sprouts with Balsamic recipe is quick and easy to prepare, making it a perfect side dish for busy weeknights or a flavorful addition to any meal. The majority of the time is hands-off roasting in the oven, allowing you to focus on other aspects of your dinner preparation.

How to Serve

Roasted Brussels sprouts with balsamic glaze are incredibly versatile and can be served in numerous ways. Their sweet and savory profile makes them a delightful addition to various meals and occasions. Here are some excellent ways to serve them:

• Classic Side Dish: Serve them as a classic side dish alongside your favorite main courses. They pair wonderfully with:
  • Roasted chicken or turkey
  • Grilled or baked fish (like salmon or cod)
  • Steak or other grilled meats (for non-vegetarian guests)
  • Vegetarian mains like lentil loaf or stuffed bell peppers.
• Holiday Table Staple: Elevate your holiday meals (Thanksgiving, Christmas, Easter) by including these balsamic roasted sprouts. They add a touch of elegance and a burst of flavor to festive spreads.
• Appetizer or Starter: For a sophisticated appetizer, serve them on a platter with toothpicks for easy grabbing. Their rich flavor and appealing texture make them a crowd-pleasing starter.
• Salad Enhancement: Add roasted Brussels sprouts to warm or cold salads. They bring a satisfying texture and depth of flavor to salads with:
  • Grains like quinoa or farro
  • Mixed greens and nuts
  • Dried cranberries or pomegranate seeds
  • Creamy cheeses like goat cheese or feta.
• Grain Bowl Ingredient: Incorporate them into grain bowls for added nutrients and flavor. Combine them with:
  • Cooked grains (rice, quinoa, barley)
  • Roasted vegetables (sweet potatoes, butternut squash)
  • Protein sources (chickpeas, tofu, lentils)
  • A flavorful dressing.
• Taco or Wrap Filling: Get creative and use them as a unique filling for vegetarian tacos or wraps. Their roasted flavor and balsamic sweetness complement:
  • Black beans or refried beans
  • Salsa or pico de gallo
  • Avocado or guacamole
  • Shredded cabbage or lettuce.
• Pizza Topping: For an adventurous pizza night, consider using roasted Brussels sprouts as a topping. They pair well with:
  • Gorgonzola or goat cheese
  • Caramelized onions
  • Balsamic glaze (of course!)
  • A sprinkle of red pepper flakes for heat.
• Bruschetta Base: Mash or chop roasted Brussels sprouts and use them as a base for bruschetta. Top toasted baguette slices with the sprout mixture and:
  • A drizzle of extra balsamic glaze
  • Crumbled goat cheese or Parmesan
  • Fresh herbs like thyme or rosemary.

Additional Tips for Perfect Roasted Brussels Sprouts with Balsamic

Achieving perfectly roasted Brussels sprouts with balsamic glaze is easier than you might think. Here are eight essential tips to ensure your dish is a resounding success every time:

1. Choose Brussels Sprouts Wisely: Opt for fresh, firm Brussels sprouts that are vibrant green and tightly closed. Smaller to medium-sized sprouts tend to be sweeter and more tender than larger ones. Avoid sprouts that are yellowing, have wilted leaves, or feel soft, as these may be past their prime.
2. Properly Prepare the Sprouts: Thorough washing is crucial to remove any dirt or grit. Trimming the stem ends is essential, but don’t cut too far up, or the leaves will fall apart. Remove any loose or discolored outer leaves. For larger sprouts, consider halving or quartering them lengthwise to ensure even cooking and crisping.
3. Don’t Skimp on the Olive Oil: Olive oil is key to achieving crispy roasted Brussels sprouts. Ensure each sprout is adequately coated with oil. This not only prevents sticking but also promotes browning and crisping during roasting. Using enough oil allows for heat to be distributed evenly and creates that desirable texture.
4. Season Generously: Don’t be shy with the salt, pepper, and garlic powder. Seasoning enhances the natural flavors of the Brussels sprouts and complements the balsamic glaze. Taste and adjust seasonings as needed before roasting. Proper seasoning is the foundation of a flavorful dish.
5. Roast at High Heat: Roasting at a higher temperature (400°F/200°C) is crucial for caramelization and crisping. Lower temperatures can steam the sprouts, resulting in a softer, less desirable texture. High heat encourages browning and brings out the natural sweetness of the Brussels sprouts.
6. Avoid Overcrowding the Pan: Overcrowding the baking sheet will cause the Brussels sprouts to steam instead of roast. This traps moisture and prevents them from getting crispy. Spread the sprouts in a single layer with space between them. If necessary, use two baking sheets to ensure proper roasting.
7. Don’t Overcook: Overcooked Brussels sprouts can become mushy and lose their pleasant texture. Roast them until they are tender when pierced with a fork and nicely browned and crispy around the edges. Keep an eye on them during the last few minutes of roasting to prevent burning.
8. Glaze at the End: Add the balsamic glaze after the Brussels sprouts are roasted. Roasting balsamic vinegar for too long can make it bitter or burn. Drizzling the glaze after roasting allows it to retain its sweet and tangy flavor and coat the crispy sprouts perfectly. Gently toss to ensure even distribution of the glaze just before serving.

Frequently Asked Questions (FAQs) About Roasted Brussels Sprouts with Balsamic

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, it’s crucial to thaw them completely and pat them very dry with paper towels before roasting. Frozen sprouts tend to retain more moisture, which can hinder crisping. Roasting time may also need to be adjusted slightly. Fresh sprouts will always yield a superior result in terms of crispness and overall taste.

Q2: What if I don’t have balsamic vinegar? Can I substitute something else?

A: Balsamic vinegar is key to the signature flavor of this recipe, but if you don’t have it, you can consider a few alternatives, although the flavor profile will be different. Red wine vinegar or apple cider vinegar can be used as a base for a glaze, but they lack the sweetness and complexity of balsamic. You can try adding a touch more maple syrup or honey to compensate for the sweetness. Another option is to use a store-bought balsamic glaze or reduction if available. However, for the authentic taste, balsamic vinegar is the best choice.

Q3: How do I make sure my Brussels sprouts are crispy and not soggy?

A: Achieving crispy Brussels sprouts comes down to a few key factors:
* High Heat: Roast at 400°F (200°C) or even slightly higher.
* Enough Olive Oil: Ensure sprouts are well-coated in oil.
* Don’t Overcrowd: Roast in a single layer with space between sprouts.
* Don’t Overcook: Roast until tender and browned, but not mushy.
* Pat Dry if Frozen: If using frozen, ensure they are thoroughly thawed and dried.
By following these tips, you’ll significantly increase your chances of achieving perfectly crispy roasted Brussels sprouts.

Q4: Can I prepare the balsamic glaze ahead of time?

A: Yes, you can absolutely prepare the balsamic glaze ahead of time. In fact, it’s a great time-saver. The balsamic glaze can be made and stored in an airtight container in the refrigerator for up to a week. When ready to use, you can gently warm it up if it has become too thick. Making the glaze ahead allows for smoother meal preparation, especially if you’re cooking for a crowd or on a busy day.

Q5: Can I add other seasonings or flavors to this recipe?

A: Absolutely! This recipe is a fantastic base for customization. Feel free to experiment with other seasonings and flavors. Consider adding:
* Red pepper flakes: For a touch of heat.
* Smoked paprika: For a smoky flavor.
* Fresh herbs: Rosemary, thyme, or sage pair beautifully with Brussels sprouts. Add them during the last few minutes of roasting.
* Parmesan cheese: Sprinkle grated Parmesan cheese during the last 5 minutes of roasting for a cheesy, savory element.
* Lemon juice: A squeeze of fresh lemon juice after roasting can brighten up the flavors.
Get creative and tailor the recipe to your taste preferences!

Q6: How long will roasted Brussels sprouts with balsamic last in the refrigerator?

A: Roasted Brussels sprouts with balsamic are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. However, keep in mind that they will lose some of their crispness as they sit. To reheat, you can spread them on a baking sheet and bake at 350°F (175°C) for a few minutes, or gently reheat them in a skillet on the stovetop. Microwaving is not recommended as it can make them soggy.

Q7: Can I add nuts or seeds to this recipe for extra crunch and flavor?

A: Yes, adding nuts or seeds is a wonderful way to enhance the texture and flavor of roasted Brussels sprouts with balsamic. Consider adding:
* Toasted pecans or walnuts: For a nutty crunch.
* Pine nuts: For a delicate flavor.
* Pumpkin seeds or sunflower seeds: For a different type of crunch.
* Sesame seeds: For a nutty and slightly toasted flavor.
Add nuts or seeds during the last few minutes of roasting to toast them lightly, or sprinkle them over the finished dish just before serving to maintain their crunch.

Q8: Is this recipe vegan and gluten-free?

A: Yes, this recipe for Roasted Brussels Sprouts with Balsamic is naturally vegan and gluten-free. It relies on plant-based ingredients and does not contain any gluten. Always double-check the labels of your balsamic vinegar and maple syrup (or honey if using) to ensure they are certified gluten-free if necessary, although most are naturally gluten-free. This recipe is a great option for those with dietary restrictions or preferences for vegan and gluten-free meals.

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