Balsamic Brussels Sprouts Recipe
Make the BEST crispy roasted balsamic Brussel sprouts in less than an hour using just five simple ingredients for a sweet, savory, tangy flavor!
Servings: 6 servings
Calories: 65kcal
Cost: $4.00
Equipment
- 1 knife
Ingredients
- 2 pounds fresh Brussels sprouts, halved
- 2 Tablespoons light olive oil
- 1 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1-2 Tablespoons balsamic glaze
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.
- Cut the Brussels sprouts in half (larger sprouts may need to be cut into quarters) and remove any undesirable parts.2 pounds fresh Brussels sprouts, halved
- Place the halved Brussels sprouts, oil, garlic salt, and black pepper in a large mixing bowl. Toss until combined.2 Tablespoons light olive oil, 1 teaspoon garlic salt, 1/4 teaspoon ground black pepper
- Pour the coated Brussels sprouts, cut side down in a single layer, on the foil lined baking sheet.
- Place in the preheated oven, stirring once halfway through, until tender and golden brown, or about 30 minutes.
- Once removed from the oven, drizzle the balsamic vinegar over the roasted Brussels sprouts. Serve warm.1-2 Tablespoons balsamic glaze
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Ingredient Tips - Frozen Brussels sprouts can be used but the end result is not as crisp, but they are a zero-prep, affordable option. We don’t like to use frozen in this recipe, but it’s purely preference.
Prep Tips - If any of the Brussels sprouts are very large, cut them into quarters. All of the sprouts should be about the same size to ensure even cooking.
Nutrition
Serving: 1serving | Calories: 65kcal | Carbohydrates: 5.2g | Protein: 2g | Fat: 4.7g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 194.7mg | Potassium: 0mg | Fiber: 2.2g | Sugar: 1.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
