Brussel Sprouts Recipe
Brussel Sprouts Recipe
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Brussel Sprouts Recipe
This crispy roasted brussel sprouts recipe combines caramelized, golden edges with a sweet and tangy balsamic glaze. Tossed with garlic, olive oil, and seasonings, these brussel sprouts make a perfect side dish for any meal. Easy to prepare and packed with flavor, they’re a healthy and satisfying addition to your dinner table.
Description
Brussel Sprouts Recipe is often underappreciated, but when roasted to perfection, they become irresistibly delicious. This crispy roasted brussel sprouts recipe elevates the humble vegetable, turning it into a crispy, flavorful side dish that can complement any meal. Whether you’re serving them alongside a steak, chicken, or a vegetarian entrée, these roasted sprouts are sure to impress.
The key to achieving that perfect texture is roasting them at a high temperature to get the edges crisped up, while the inside remains tender. A combination of olive oil, garlic, and balsamic vinegar adds depth of flavor, while a pinch of salt and pepper provides balance.
Balsamic vinegar, when reduced into a glaze, adds a subtle sweetness and tang that enhances the natural flavors of the brussel sprouts, making this recipe a great option for both family dinners and holiday gatherings. This is a dish that’s not only easy to make, but it’s also packed with nutrients. Brussel sprouts are a great source of vitamins C, K, and folate, as well as fiber and antioxidants, making them a nutritious choice.
Whether you’re new to cooking brussel sprouts or are simply looking for a new way to enjoy them, this recipe is both beginner-friendly and full of flavor. The versatility of this dish means you can easily adjust the seasonings to suit your personal taste, whether you like your brussel sprouts spicier, sweeter, or more savory. Plus, they can be made in under 30 minutes, so they’re perfect for a weeknight meal.
By following this simple brussel sprouts recipe, you can bring out the best in this underrated vegetable, creating a crispy, caramelized, and flavorful dish that’s sure to become a staple in your kitchen.
Ingredients
- 1 lb brussel sprouts, trimmed and halved
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
- 1 tbsp honey (optional for extra sweetness)
- 1/2 tsp red pepper flakes (optional for a kick)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the brussel sprouts: Trim the ends of the brussel sprouts and cut them in half lengthwise. Make sure to remove any yellow or damaged leaves.
- Season the sprouts: Place the halved brussel sprouts in a large bowl. Add olive oil, minced garlic, salt, and pepper. Toss everything together to ensure the sprouts are evenly coated.
- Roast the sprouts: Spread the brussel sprouts in a single layer on the prepared baking sheet, cut side down. Roast for 20-25 minutes, or until they are golden brown and crispy on the edges, stirring halfway through for even roasting.
- Prepare the balsamic glaze: While the sprouts are roasting, combine the balsamic vinegar and honey (if using) in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, or until the vinegar has thickened into a syrupy consistency.
- Serve: Once the brussel sprouts are roasted, drizzle the balsamic glaze over the top. Garnish with fresh parsley and red pepper flakes, if desired. Serve immediately and enjoy!
Notes
- Storage: Leftover roasted brussel sprouts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes to regain their crispness.
- Adjusting sweetness: If you prefer a sweeter glaze, add more honey to the balsamic vinegar reduction.
- Customizations: Feel free to experiment by adding other seasonings, such as Parmesan cheese, lemon zest, or smoked paprika, to further enhance the flavors.
- Balsamic vinegar substitution: If you don’t have balsamic vinegar, red wine vinegar can also work as a substitute, though it will have a more tart flavor.
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Brussel Sprouts Recipe
Ingredients
- 1 lb brussel sprouts trimmed and halved
- 2 tbsp olive oil
- 3 cloves garlic minced
- Salt and pepper to taste
- 2 tbsp balsamic vinegar
- 1 tbsp honey optional for extra sweetness
- 1/2 tsp red pepper flakes optional for a kick
- Fresh parsley for garnish optional
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the brussel sprouts: Trim the ends of the brussel sprouts and cut them in half lengthwise. Make sure to remove any yellow or damaged leaves.
- Season the sprouts: Place the halved brussel sprouts in a large bowl. Add olive oil, minced garlic, salt, and pepper. Toss everything together to ensure the sprouts are evenly coated.
- Roast the sprouts: Spread the brussel sprouts in a single layer on the prepared baking sheet, cut side down. Roast for 20-25 minutes, or until they are golden brown and crispy on the edges, stirring halfway through for even roasting.
- Prepare the balsamic glaze: While the sprouts are roasting, combine the balsamic vinegar and honey (if using) in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes, or until the vinegar has thickened into a syrupy consistency.
- Serve: Once the brussel sprouts are roasted, drizzle the balsamic glaze over the top. Garnish with fresh parsley and red pepper flakes, if desired. Serve immediately and enjoy!
Notes
- Storage: Leftover roasted brussel sprouts can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes to regain their crispness.
- Adjusting sweetness: If you prefer a sweeter glaze, add more honey to the balsamic vinegar reduction.
- Customizations: Feel free to experiment by adding other seasonings, such as Parmesan cheese, lemon zest, or smoked paprika, to further enhance the flavors.
- Balsamic vinegar substitution: If you don’t have balsamic vinegar, red wine vinegar can also work as a substitute, though it will have a more tart flavor.
