Description
A simple and delicious recipe for roasted Brussels sprouts, featuring crispy caramelized edges and tender insides. Enhanced with olive oil, garlic, and optional balsamic vinegar for a tangy finish, this easy oven-roasted dish is perfect as a side or a flavorful snack.
Ingredients
Scale
Main Ingredients
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 2 cloves garlic, minced (optional)
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
Optional Toppings
- Grated Parmesan
- Crispy bacon bits
- Toasted nuts
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil to ensure easy cleanup after roasting.
- Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic if using, and season generously with salt and pepper, making sure each piece is well coated.
- Roast the Brussels Sprouts: Spread the Brussels sprouts in a single layer on the prepared baking sheet with the cut side down to maximize caramelization. Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through to ensure even cooking, until they are crispy on the outside and tender inside.
- Add Balsamic (Optional): If you choose to use balsamic vinegar, drizzle it over the Brussels sprouts during the last 5 minutes of roasting. This will create a tangy and caramelized glaze.
- Serve: Remove the roasted Brussels sprouts from the oven and serve warm. Top with optional ingredients such as grated Parmesan, crispy bacon bits, or toasted nuts to add flavor and texture.
Notes
- For best results, ensure the Brussels sprouts are spread out in a single layer without overcrowding to allow for proper roasting and crispiness.
- Use balsamic vinegar sparingly to enhance flavor without overpowering the natural taste of the sprouts.
- Optional toppings like Parmesan or bacon can be added after roasting to keep their texture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a skillet for crispness.
