Roasted Brussels Sprouts
Crispy, caramelized Brussels sprouts drizzled with balsamic vinegar, making them a flavorful side dish that's easy to prepare and appeals to all.
Ingredients
Main Ingredients
- 1 pound Brussels sprouts, fresh and vibrant
- 2-3 tablespoon Olive oil Can be substituted with coconut or avocado oil.
- 1 teaspoon Salt
- ½ teaspoon Pepper Adds warmth.
- 2-3 cloves Garlic, minced Can be replaced with garlic powder in a pinch.
- 1 tablespoon Balsamic vinegar For a tangy finish.
- optional Parmesan cheese, freshly grated Can be omitted for a vegan option.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and remove any wilting or yellow leaves.
- Cut each Brussels sprout in half to ensure even cooking.
Seasoning
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, pepper, and minced garlic until well-coated.
Roasting
- Transfer the seasoned Brussels sprouts onto a baking sheet in a single layer.
- Roast in the preheated oven for 20-30 minutes, stirring halfway through until golden brown and caramelized.
Finishing Touches
- Drizzle the roasted Brussels sprouts with balsamic vinegar and sprinkle with Parmesan cheese if desired.
Serving
- Serve warm as a side dish or light snack.
Notes
Avoid overcrowding the pan to ensure crispiness. Can be refrigerated for 3-5 days and reheated in the oven to maintain texture.