Crispy Roasted Balsamic Brussels Sprouts
This easy and delicious Brussels sprouts recipe makes a great appetizer or side dish. The sprouts are crispy and savory, just like they should be.
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Servings: 8 Servings
Calories: 92kcal
Equipment
- Oven
Ingredients
- 1 ½ lbs Brussels Sprouts peel outside leaves off, trim the end off, and slice in half lengthwise
- 3 tbsp extra-virgin olive oil
- 3 tbsp balsamic glaze some call it balsamic syrup, divided
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C).
- Remove the outer layer of the Brussels sprouts and discard the dirty leaves. Trim the end off of each sprout and then slice in half vertically.
- Put the sprouts in a large bowl, a large (14 to 19-incskillet, or on a parchment lined (optional, but makes for easy clean-ubaking sheet and drizzle the 3 tbsp of olive oil and 2 tbsp of vinegar over the sprouts. Salt and pepper to taste and then toss until the sprouts are coated with the oil and balsamic.
- Spread them evenly out on the pan flat side down. You don’t want them to touch or they’ll end up steaming instead of roasting.
- Roast for 15 minutes and then shake the pan and roast for another 15, or until they’re caramelized and the edges are crispy. (SEE NOTE)
- Drizzle the remaining 1 tbsp of balsamic over the sprouts and toss.
- Best when eaten hot.
Notes
NUTRTIONAL DISCLAIMER
Depending on how your oven is calibrated, you may need to roast them for less than or more than 30 minutes. You want them to be a deep golden brown, so use your discretion when roasting.
Depending on how your oven is calibrated, you may need to roast them for less than or more than 30 minutes. You want them to be a deep golden brown, so use your discretion when roasting.
Nutrition
Serving: 5cup | Sodium: 21mg | Calcium: 36mg | Vitamin C: 72mg | Vitamin A: 641IU | Sugar: 3g | Fiber: 3g | Potassium: 331mg | Calories: 92kcal | Saturated Fat: 1g | Fat: 6g | Protein: 3g | Carbohydrates: 10g | Iron: 1mg