Ingredients:
- 1 pound Brussels sprouts: Look for firm, fresh sprouts.
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar: Use a good quality balsamic.
- 2 tablespoons honey or maple syrup: Adds sweetness to balance the balsamic.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional additions: 1/4 cup chopped pecans or walnuts, 2 tablespoons dried cranberries
Equipment:
- Large bowl
- Baking sheet
- Parchment paper (optional)
- Small saucepan
Instructions
Preheat and Prep:
- Preheat oven to 425°F (220°C).
- Line a large rimmed baking sheet with parchment paper for easy cleanup (optional).
Trim and toss:
- Trim the ends of the Brussels sprouts and remove any yellowed outer leaves.
- Cut in half lengthwise (or quarters if very large) for even cooking.
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper, ensuring an even coating.
Roast:
- Spread the Brussels sprouts on the prepared baking sheet in a single layer.
- Roast for 20-25 minutes, or until tender and the edges turn golden brown and slightly crispy. Toss halfway through for even browning.
Make the glaze:
- While the Brussels sprouts roast, prepare the glaze. In a small saucepan, combine the balsamic vinegar and honey (or maple syrup).
- Bring to a boil over medium-high heat, then reduce heat and simmer for about 5 minutes, or until the glaze thickens slightly.
Drizzle and serve:
- When the sprouts are cooked, transfer them back to the large bowl.
- Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat. Taste and adjust seasonings with salt and pepper if needed.
- Add toppings (optional): For extra flavor and crunch, toss in chopped pecans or walnuts and dried cranberries. Serve immediately.
Tips:
- Don’t overcrowd the pan: This will ensure crispy roasted Brussels sprouts instead of steamed ones.
- Cut for even cooking: Make sure your pieces are a similar size.
- High heat is your friend: It helps create that beautiful caramelization.
- Experiment: Play around with additions like garlic powder, a touch of Dijon mustard, or a sprinkle of freshly grated Parmesan cheese after roasting.
