![For this tasty dish, you need these key items: - 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons olive oil - 1 tablespoon honey (or maple syrup for a vegan option) - 2 cloves garlic, minced - ½ teaspoon sea salt - ¼ teaspoon black pepper These ingredients work together to give the Brussels sprouts a sweet and tangy flavor. The balsamic vinegar brings a nice depth, while the honey adds a hint of sweetness. Olive oil helps them roast well, making them crispy. You can add some extra ingredients for more taste: - ¼ teaspoon red pepper flakes (optional for heat) - ¼ cup toasted pecans or walnuts, roughly chopped - Fresh parsley, chopped for garnish Red pepper flakes add a nice kick if you enjoy spice. Nuts give a crunch that complements the soft Brussels sprouts. Fresh parsley brightens up the dish and makes it look pretty. This recipe serves four people. Each serving has about: - Calories: 150 - Protein: 3g - Fat: 10g - Carbohydrates: 15g - Fiber: 5g Brussels sprouts are low in calories and high in fiber. They are a great choice for a healthy side dish. Plus, they are packed with vitamins and minerals. Eating them helps you feel full and satisfied. For the full recipe, check the details above. First, gather your ingredients. You need 1 pound of Brussels sprouts, trimmed and halved. I find that fresh sprouts work best. Rinse them under cold water and pat them dry. In a large bowl, combine the halved Brussels sprouts with 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Add 1 tablespoon of honey or maple syrup if you prefer a vegan option. Toss in 2 cloves of minced garlic, ½ teaspoon of sea salt, ¼ teaspoon of black pepper, and ¼ teaspoon of red pepper flakes for a bit of spice. Mix everything well until the Brussels sprouts are nicely coated. Preheat your oven to 400°F (200°C). This step is crucial for getting that perfect crispiness. Spread the coated Brussels sprouts in a single layer on a baking sheet lined with parchment paper. This makes cleanup super easy! Roast them in the oven for about 25 to 30 minutes. Stir them halfway through to ensure even roasting. When they are golden brown and crispy, take them out. You’ll love the smell! Once the Brussels sprouts are roasted, sprinkle ¼ cup of toasted pecans or walnuts on top for added crunch. Then, garnish with fresh parsley to make it look nice. Serve the Brussels sprouts on a platter or in individual bowls. For extra flair, drizzle any leftover balsamic glaze from the baking sheet over the top. It adds a nice touch! For the full recipe, check out the section above. Enjoy your delicious dish! To get those Brussels sprouts crispy, start with dry ones. Wash them, then pat them dry. Use a hot oven, around 400°F (200°C). The heat helps them brown and crisp up well. Spread them out on the baking sheet. If they touch, they might steam instead of roast. Tossing them halfway through ensures even cooking. This way, they turn golden and crunchy. If you don’t have balsamic vinegar, try apple cider vinegar. It gives a nice tang too. For honey, maple syrup works great. You can skip garlic if you want a milder taste. Instead, try shallots for a sweet flavor. Nuts like almonds or pistachios can replace pecans or walnuts. Use what you have on hand to make it your own. Add more depth with spices! A pinch of smoked paprika or cumin can enhance the flavor. For a kick, try adding chili powder or cayenne. Serve the roasted Brussels sprouts with grilled chicken or fish for a balanced meal. They also pair well with quinoa or brown rice for a hearty dish. For a fresh touch, add lemon juice or zest before serving. This brightens the dish and adds a pop of flavor. Check out the Full Recipe to discover how to make this delightful dish! {{image_2}} To make this dish vegan, swap honey for maple syrup. This easy change keeps the sweet flavor. You can also add a sprinkle of nutritional yeast for a cheesy taste. It's a great way to boost flavor while staying plant-based. Try adding different nuts or seeds for crunch. Almonds or sunflower seeds work well. You can also mix in dried fruits like cranberries or raisins. These will add sweetness and a pop of color. If you like spice, toss in some chili flakes or fresh peppers for heat. Change your recipe with seasonal veggies. In the fall, add sliced apples or butternut squash. In the winter, try carrots or parsnips. These veggies roast well and add new flavors. For spring, add asparagus or peas for freshness. During summer, mix in cherry tomatoes for a burst of color and taste. For the full recipe, check out the [Full Recipe]. After you enjoy your roasted Brussels sprouts, store leftovers properly. Place them in an airtight container. This helps keep them fresh and tasty. Let them cool to room temperature before sealing. Store them in the fridge for up to three days. If you want to enjoy them later, avoid adding nuts until you reheat them. To keep your Brussels sprouts crispy, I recommend using the oven. Preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet in a single layer. Heat them for about 10-15 minutes. This method will help restore their crunchiness. You can also use an air fryer for a quicker option. Heat them at 375°F (190°C) for about 5-7 minutes. If you have extra Brussels sprouts, freezing is a good option. First, roast them as usual. Let them cool completely before freezing. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat them as mentioned above for the best texture. For the full recipe, check out the cooking instructions provided earlier. Yes, you can use frozen Brussels sprouts. However, they may not get as crispy. Frozen sprouts often have more moisture, so I suggest thawing and drying them before roasting. This helps them crisp up better. Keep in mind, the flavor may differ slightly from fresh sprouts. If you don’t have balsamic vinegar, try using red wine vinegar. It gives a nice tang. You can also mix equal parts of red wine vinegar and a sweetener like honey. This gives a similar taste but may not be as rich. For a twist, try apple cider vinegar or even lemon juice. Brussels sprouts are done when they turn golden brown. Look for a crispy outer layer and a tender inside. The edges should be nicely caramelized. Roasting them for about 25-30 minutes usually does the trick. Stir halfway through to ensure even cooking. For the best results, check them a few minutes before the timer goes off. Roasting Brussels sprouts with balsamic is simple and tasty. We covered essential ingredients and helpful tips. You can make them crispy and add your favorite flavors. Variations let you be creative with seasonal touches. Storing leftovers is easy too, so enjoy them later! Remember, roasting brings out the best in Brussels sprouts. Follow these steps, and you will love your dish. Happy cooking!](https://goodsouppot.com/wp-content/uploads/2025/06/e8423fe4-23f3-490a-a305-1f0f2a90206f-768x768.webp)
Are you ready to transform ordinary Brussels sprouts into a mouthwatering treat? In this blog post, I’ll show you how to make Roasted Brussels Sprouts with Balsamic that will impress everyone at your table. With crispy edges and a tangy glaze, these sprouts are a perfect side dish. Let’s dive into the ingredients and steps needed to create this delightful dish that everyone will love!
Ingredients
Essential Ingredients for Roasted Brussels Sprouts with Balsamic
For this tasty dish, you need these key items:
– 1 pound Brussels sprouts, trimmed and halved
– 3 tablespoons balsamic vinegar
– 2 tablespoons olive oil
– 1 tablespoon honey (or maple syrup for a vegan option)
– 2 cloves garlic, minced
– ½ teaspoon sea salt
– ¼ teaspoon black pepper
These ingredients work together to give the Brussels sprouts a sweet and tangy flavor. The balsamic vinegar brings a nice depth, while the honey adds a hint of sweetness. Olive oil helps them roast well, making them crispy.
Optional Ingredients for Added Flavor
You can add some extra ingredients for more taste:
– ¼ teaspoon red pepper flakes (optional for heat)
– ¼ cup toasted pecans or walnuts, roughly chopped
– Fresh parsley, chopped for garnish
Red pepper flakes add a nice kick if you enjoy spice. Nuts give a crunch that complements the soft Brussels sprouts. Fresh parsley brightens up the dish and makes it look pretty.
Nutritional Information for the Dish
This recipe serves four people. Each serving has about:
– Calories: 150
– Protein: 3g
– Fat: 10g
– Carbohydrates: 15g
– Fiber: 5g
Brussels sprouts are low in calories and high in fiber. They are a great choice for a healthy side dish. Plus, they are packed with vitamins and minerals. Eating them helps you feel full and satisfied. For the full recipe, check the details above.
Step-by-Step Instructions
Preparation Steps for Brussels Sprouts
First, gather your ingredients. You need 1 pound of Brussels sprouts, trimmed and halved. I find that fresh sprouts work best. Rinse them under cold water and pat them dry. In a large bowl, combine the halved Brussels sprouts with 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Add 1 tablespoon of honey or maple syrup if you prefer a vegan option. Toss in 2 cloves of minced garlic, ½ teaspoon of sea salt, ¼ teaspoon of black pepper, and ¼ teaspoon of red pepper flakes for a bit of spice. Mix everything well until the Brussels sprouts are nicely coated.
Roasting Instructions for Perfect Crispiness
Preheat your oven to 400°F (200°C). This step is crucial for getting that perfect crispiness. Spread the coated Brussels sprouts in a single layer on a baking sheet lined with parchment paper. This makes cleanup super easy! Roast them in the oven for about 25 to 30 minutes. Stir them halfway through to ensure even roasting. When they are golden brown and crispy, take them out. You’ll love the smell!
Serving Suggestions After Roasting
Once the Brussels sprouts are roasted, sprinkle ¼ cup of toasted pecans or walnuts on top for added crunch. Then, garnish with fresh parsley to make it look nice. Serve the Brussels sprouts on a platter or in individual bowls. For extra flair, drizzle any leftover balsamic glaze from the baking sheet over the top. It adds a nice touch! For the full recipe, check out the section above. Enjoy your delicious dish!
Tips & Tricks
How to Achieve Crispy Brussels Sprouts
To get those Brussels sprouts crispy, start with dry ones. Wash them, then pat them dry. Use a hot oven, around 400°F (200°C). The heat helps them brown and crisp up well. Spread them out on the baking sheet. If they touch, they might steam instead of roast. Tossing them halfway through ensures even cooking. This way, they turn golden and crunchy.
Substitutions for Common Ingredients
If you don’t have balsamic vinegar, try apple cider vinegar. It gives a nice tang too. For honey, maple syrup works great. You can skip garlic if you want a milder taste. Instead, try shallots for a sweet flavor. Nuts like almonds or pistachios can replace pecans or walnuts. Use what you have on hand to make it your own.
Flavor Enhancements and Pairing Suggestions
Add more depth with spices! A pinch of smoked paprika or cumin can enhance the flavor. For a kick, try adding chili powder or cayenne. Serve the roasted Brussels sprouts with grilled chicken or fish for a balanced meal. They also pair well with quinoa or brown rice for a hearty dish. For a fresh touch, add lemon juice or zest before serving. This brightens the dish and adds a pop of flavor. Check out the Full Recipe to discover how to make this delightful dish!
Variations
Vegan Options for Roasted Brussels Sprouts
To make this dish vegan, swap honey for maple syrup. This easy change keeps the sweet flavor. You can also add a sprinkle of nutritional yeast for a cheesy taste. It’s a great way to boost flavor while staying plant-based.
Unique Ingredient Additions for Different Flavors
Try adding different nuts or seeds for crunch. Almonds or sunflower seeds work well. You can also mix in dried fruits like cranberries or raisins. These will add sweetness and a pop of color. If you like spice, toss in some chili flakes or fresh peppers for heat.
Seasonal Variations to Try
Change your recipe with seasonal veggies. In the fall, add sliced apples or butternut squash. In the winter, try carrots or parsnips. These veggies roast well and add new flavors. For spring, add asparagus or peas for freshness. During summer, mix in cherry tomatoes for a burst of color and taste.
For the full recipe, check out the [Full Recipe].
Storage Info
Best Practices for Storing Leftovers
After you enjoy your roasted Brussels sprouts, store leftovers properly. Place them in an airtight container. This helps keep them fresh and tasty. Let them cool to room temperature before sealing. Store them in the fridge for up to three days. If you want to enjoy them later, avoid adding nuts until you reheat them.
Reheating Tips for Maintaining Crispiness
To keep your Brussels sprouts crispy, I recommend using the oven. Preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet in a single layer. Heat them for about 10-15 minutes. This method will help restore their crunchiness. You can also use an air fryer for a quicker option. Heat them at 375°F (190°C) for about 5-7 minutes.
Freezing Prepared Brussels Sprouts
If you have extra Brussels sprouts, freezing is a good option. First, roast them as usual. Let them cool completely before freezing. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat them as mentioned above for the best texture. For the full recipe, check out the cooking instructions provided earlier.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Yes, you can use frozen Brussels sprouts. However, they may not get as crispy. Frozen sprouts often have more moisture, so I suggest thawing and drying them before roasting. This helps them crisp up better. Keep in mind, the flavor may differ slightly from fresh sprouts.
What can I substitute for balsamic vinegar?
If you don’t have balsamic vinegar, try using red wine vinegar. It gives a nice tang. You can also mix equal parts of red wine vinegar and a sweetener like honey. This gives a similar taste but may not be as rich. For a twist, try apple cider vinegar or even lemon juice.
How do I know when Brussels sprouts are done roasting?
Brussels sprouts are done when they turn golden brown. Look for a crispy outer layer and a tender inside. The edges should be nicely caramelized. Roasting them for about 25-30 minutes usually does the trick. Stir halfway through to ensure even cooking. For the best results, check them a few minutes before the timer goes off.
Roasting Brussels sprouts with balsamic is simple and tasty. We covered essential ingredients and helpful tips. You can make them crispy and add your favorite flavors. Variations let you be creative with seasonal touches. Storing leftovers is easy too, so enjoy them later! Remember, roasting brings out the best in Brussels sprouts. Follow these steps, and you will love your dish. Happy cooking!
![For this tasty dish, you need these key items: - 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons olive oil - 1 tablespoon honey (or maple syrup for a vegan option) - 2 cloves garlic, minced - ½ teaspoon sea salt - ¼ teaspoon black pepper These ingredients work together to give the Brussels sprouts a sweet and tangy flavor. The balsamic vinegar brings a nice depth, while the honey adds a hint of sweetness. Olive oil helps them roast well, making them crispy. You can add some extra ingredients for more taste: - ¼ teaspoon red pepper flakes (optional for heat) - ¼ cup toasted pecans or walnuts, roughly chopped - Fresh parsley, chopped for garnish Red pepper flakes add a nice kick if you enjoy spice. Nuts give a crunch that complements the soft Brussels sprouts. Fresh parsley brightens up the dish and makes it look pretty. This recipe serves four people. Each serving has about: - Calories: 150 - Protein: 3g - Fat: 10g - Carbohydrates: 15g - Fiber: 5g Brussels sprouts are low in calories and high in fiber. They are a great choice for a healthy side dish. Plus, they are packed with vitamins and minerals. Eating them helps you feel full and satisfied. For the full recipe, check the details above. First, gather your ingredients. You need 1 pound of Brussels sprouts, trimmed and halved. I find that fresh sprouts work best. Rinse them under cold water and pat them dry. In a large bowl, combine the halved Brussels sprouts with 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil. Add 1 tablespoon of honey or maple syrup if you prefer a vegan option. Toss in 2 cloves of minced garlic, ½ teaspoon of sea salt, ¼ teaspoon of black pepper, and ¼ teaspoon of red pepper flakes for a bit of spice. Mix everything well until the Brussels sprouts are nicely coated. Preheat your oven to 400°F (200°C). This step is crucial for getting that perfect crispiness. Spread the coated Brussels sprouts in a single layer on a baking sheet lined with parchment paper. This makes cleanup super easy! Roast them in the oven for about 25 to 30 minutes. Stir them halfway through to ensure even roasting. When they are golden brown and crispy, take them out. You’ll love the smell! Once the Brussels sprouts are roasted, sprinkle ¼ cup of toasted pecans or walnuts on top for added crunch. Then, garnish with fresh parsley to make it look nice. Serve the Brussels sprouts on a platter or in individual bowls. For extra flair, drizzle any leftover balsamic glaze from the baking sheet over the top. It adds a nice touch! For the full recipe, check out the section above. Enjoy your delicious dish! To get those Brussels sprouts crispy, start with dry ones. Wash them, then pat them dry. Use a hot oven, around 400°F (200°C). The heat helps them brown and crisp up well. Spread them out on the baking sheet. If they touch, they might steam instead of roast. Tossing them halfway through ensures even cooking. This way, they turn golden and crunchy. If you don’t have balsamic vinegar, try apple cider vinegar. It gives a nice tang too. For honey, maple syrup works great. You can skip garlic if you want a milder taste. Instead, try shallots for a sweet flavor. Nuts like almonds or pistachios can replace pecans or walnuts. Use what you have on hand to make it your own. Add more depth with spices! A pinch of smoked paprika or cumin can enhance the flavor. For a kick, try adding chili powder or cayenne. Serve the roasted Brussels sprouts with grilled chicken or fish for a balanced meal. They also pair well with quinoa or brown rice for a hearty dish. For a fresh touch, add lemon juice or zest before serving. This brightens the dish and adds a pop of flavor. Check out the Full Recipe to discover how to make this delightful dish! {{image_2}} To make this dish vegan, swap honey for maple syrup. This easy change keeps the sweet flavor. You can also add a sprinkle of nutritional yeast for a cheesy taste. It's a great way to boost flavor while staying plant-based. Try adding different nuts or seeds for crunch. Almonds or sunflower seeds work well. You can also mix in dried fruits like cranberries or raisins. These will add sweetness and a pop of color. If you like spice, toss in some chili flakes or fresh peppers for heat. Change your recipe with seasonal veggies. In the fall, add sliced apples or butternut squash. In the winter, try carrots or parsnips. These veggies roast well and add new flavors. For spring, add asparagus or peas for freshness. During summer, mix in cherry tomatoes for a burst of color and taste. For the full recipe, check out the [Full Recipe]. After you enjoy your roasted Brussels sprouts, store leftovers properly. Place them in an airtight container. This helps keep them fresh and tasty. Let them cool to room temperature before sealing. Store them in the fridge for up to three days. If you want to enjoy them later, avoid adding nuts until you reheat them. To keep your Brussels sprouts crispy, I recommend using the oven. Preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet in a single layer. Heat them for about 10-15 minutes. This method will help restore their crunchiness. You can also use an air fryer for a quicker option. Heat them at 375°F (190°C) for about 5-7 minutes. If you have extra Brussels sprouts, freezing is a good option. First, roast them as usual. Let them cool completely before freezing. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat them as mentioned above for the best texture. For the full recipe, check out the cooking instructions provided earlier. Yes, you can use frozen Brussels sprouts. However, they may not get as crispy. Frozen sprouts often have more moisture, so I suggest thawing and drying them before roasting. This helps them crisp up better. Keep in mind, the flavor may differ slightly from fresh sprouts. If you don’t have balsamic vinegar, try using red wine vinegar. It gives a nice tang. You can also mix equal parts of red wine vinegar and a sweetener like honey. This gives a similar taste but may not be as rich. For a twist, try apple cider vinegar or even lemon juice. Brussels sprouts are done when they turn golden brown. Look for a crispy outer layer and a tender inside. The edges should be nicely caramelized. Roasting them for about 25-30 minutes usually does the trick. Stir halfway through to ensure even cooking. For the best results, check them a few minutes before the timer goes off. Roasting Brussels sprouts with balsamic is simple and tasty. We covered essential ingredients and helpful tips. You can make them crispy and add your favorite flavors. Variations let you be creative with seasonal touches. Storing leftovers is easy too, so enjoy them later! Remember, roasting brings out the best in Brussels sprouts. Follow these steps, and you will love your dish. Happy cooking!](https://goodsouppot.com/wp-content/uploads/2025/06/e8423fe4-23f3-490a-a305-1f0f2a90206f-250x250.webp)
