This post may contain affiliate links. Read my full disclosure policy. It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life. Crispy roasted Brussels sprouts don’t need much embellishment — they’re good with just olive oil, salt, and pepper — but I like to add a splash of balsamic vinegar and a drizzle of honey before serving. The vinegar adds a little zing while the honey balances the bitterness of the Brussels sprouts. I would suggest making more than you think you’ll need. It is tempting to eat the whole lot straight from the pan. Roasting is an easy and delicious way to prepare many vegetables. In addition to Brussels sprouts, broccoli, cauliflower, carrots, and even green beans are excellent candidates for roasting. What You’ll Need To Make Roasted Brussels Sprouts When selecting Brussels sprouts, look for firm, bright green heads with tightly packed leaves. If you have your pick between large or small Brussels sprouts, go with the larger ones. While smaller sprouts are a bit sweeter and more tender, they cook too quickly and won’t brown as nicely. Step-by-Step InstructionsBegin by stemming and halving the Brussels sprouts. If you have some sprouts that are very large, cut them into quarters. They should all be cut about the same size to ensure even cooking. Directly on a foil-lined baking sheet, toss the halved Brussels sprouts with 2 tablespoons of the oil, the salt, and the pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 minutes. Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts; toss to coat evenly. Taste and adjust seasoning, if necessary, then serve. YOu may also like
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It’s hard to improve on simple roasted Brussels sprouts, but a drizzle of balsamic vinegar and a touch of honey bring the flavors to life. Ingredients
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This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable NoteTo the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes:
CommentsWhy are my roasted brussel sprouts not crispy?If you want your roasted Brussels sprouts to be seriously crispy, you need to crank up the heat. Roasting at a low temperature won't allow them to brown properly, so you want to get that oven nice and hot before tossing in your baking sheet. Follow this tip: Roast Brussels sprouts at a minimum of 400°F.
How do you get the bitterness out of roasted brussel sprouts?but we do know that salt takes down the bitterness of Brussels sprouts. It's not entirely clear how or why salt counters bitterness, but it does. Make sure you salt Brussels sprouts at the beginning of the cooking process. And then go in with a good pinch of sea salt or kosher salt before serving.
Should I par boil brussel sprouts before roasting?Brussels sprouts are quite dense little vegetables, so parboiling them gives you a headstart on the cooking process. It is especially helpful for dishes involving grilled or roasted Brussels sprouts, because it softens them in the middle.
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Roasted brussel sprouts and carrots with balsamic vinegar
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