Brussels Sprouts with Balsamic Vinegar
Roasting brussels sprouts is easy and brings out their natural nutty sweetness. Lining the baking sheet with parchment or foil makes clean up easy and prevents over browning. See notes at the recipe end for Balsamic glaze.
Servings: 6
Calories: 100kcal
Equipment
Ingredients
- 2 pounds fresh brussels sprouts medium to large size
- 1 ½ tablespoons olive oil
- 1 tablespoon fresh chopped thyme leaves
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepepr
- ⅛ teaspoon granulated garlic
- 1-2 tablespoons Balsamic glaze or syrupy balsamic vinegar see note at end of recipe for options
Garnishes (optional)
- toasted pine nuts
- fresh chopped chives or parsley
- grated Parmesan
- crisp crumbled bacon
Instructions
Prep
- Pre-heat the oven to 400°F. Prep brussels sprout by trimming off the root end with a sharp knife. Peel off any loose or discolored leaves. Cut them in half top to bottom.
- Roast
- Place trimmed brussels sprouts in a medium bowl and toss with the oil, herbs, and seasonings to evenly coat. Lay them flat, cut side down, on the baking sheet lined with parchment or without. Place in the oven to roast on the center rack. Check at 20 minutes. When done, brussels sprouts will be browned and tender when pierced with a sharp paring knife. Test a few in different places on the baking tray.
- When done, place the brussels sprouts in a serving bowl and drizzle with the balsamic glaze. Serve warm. Leftovers will keep in the refrigerator in an airtight container for 3-4 days but they will soften. Re-heat in a 350°F oven or microwave until hot.
Notes
Balsamic Glaze Options
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- Homemade Balsamic Glaze: Reduce a decent Balsamic vinegar and add a little brown sugar or coconut sugar for a little added sweetness and caramel-y flavor. Its easy and you control the ingredients.
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- Use a good quality aged Balsamic vinegar: Higher quality, more expensive Balsamic vinegar usually has a syrupy quality and marvelous taste from being aged in barrels.
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- Use a bottled store brand. Find them on the vinegar shelf. Read labels. Some brands have added gums giving them a gummy texture. That is why I prefer to make my own. Can't find it at your local store? There are many Balsamic glaze options on Amazon.
- If you place the brussels sprouts directly on the sheet pan without parchment or foil, they will brown faster on the cut side. Check them towards the end of roasting.
Nutrition
Calories: 100kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 87mg | Potassium: 600mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1196IU | Vitamin C: 130mg | Calcium: 69mg | Iron: 2mg