Roasted Brussels Sprouts with Balsamic Vinegar
User Reviews
5
Roasted Brussels Sprouts with Balsamic Vinegar
Description
This recipe for Roasted Brussels Sprouts with Balsamic Vinegar starts with trimming and halving one pound of Brussels sprouts which are then seasoned with neutral oil, salt, and black pepper. Roasting in a 425°F oven for about 20 minutes softens the sprouts and encourages caramelization on the cut edges.
Separately, a glaze combining balsamic vinegar, maple syrup, and olive oil is prepared and drizzled over the hot sprouts. The sweet acidity of the balsamic and the maple syrup enhance the natural robust flavor of the roasted Brussels sprouts and contribute a sticky, shiny finish.
The dish can be served as a warm side accompanying meats or other hearty mains. It benefits from immediate serving to enjoy the contrast of crispy and tender textures.
Notes mention options like using store-bought balsamic glaze, substituting honey for maple syrup, or adding dried cranberries for an additional flavor layer. Leftovers can be refrigerated for up to three days but freezing is not recommended to preserve texture.
Ingredients
- 1 lb Brussels sprouts (450g)
- 1 tablespoon neutral cooking oil generic cooking oil
- salt
- black pepper
For the Maple Balsamic Glaze
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 425F/220C.
- Prepare the Brussels sprouts by washing, removing any worn outer leaves, trimming the ends and slicing them in half lengthways.
- Place the sprouts onto a baking sheet, drizzle with the oil and season with salt and pepper. Toss gently to coat and roast in the oven for 20 minutes.
- Mix the remaining 1 teaspoon of oil, balsamic vinegar and maple syrup in a small bowl, and drizzle over the crispy roasted Brussels sprouts.
- Serve and enjoy.
Notes
- Use store-bought balsamic glaze as a time-saving alternative, found in most grocery oil and vinegar aisles.
- Maple syrup can be swapped with honey for a thicker, sweeter glaze.
- Adding dried cranberries to the finished sprouts introduces a sweet and tangy contrast.
- Store leftovers in an airtight container for up to 3 days; freezing is discouraged to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 29mg | 1% |
| Potassium | 441mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 96mg | 107% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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