Garlic Roasted Brussels Sprouts with Balsamic Glaze
Looking for a side dish that packs a punch? These garlic roasted Brussels sprouts are just what you need. With their crispy edges and tender centers, they’re a delightful addition to any meal. Drizzled with a tangy balsamic glaze, this dish is simple, impressive, and full of flavor.
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, minced garlic, salt, and pepper until well coated.
- Roast the Sprouts: Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until they are golden brown and crispy, stirring halfway through.
- Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey (if using). Bring to a simmer over medium heat and cook until the mixture thickens slightly, about 5-7 minutes.
- Combine: Once the Brussels sprouts are done roasting, drizzle them with the balsamic glaze and toss to coat.
- Serve: Transfer the Brussels sprouts to a serving platter and sprinkle with grated Parmesan cheese if desired. Enjoy hot!
Cook’s tips
- Make sure the Brussels sprouts are dry before roasting to achieve crispy edges.
- Don't overcrowd the baking sheet; give them space to roast evenly.
- Toss the sprouts halfway through cooking for even browning.
- For extra crispiness, flip them cut-side down.
Substitutions
- Use maple syrup instead of honey for a vegan option.
- Substitute balsamic vinegar with red wine vinegar for a different tang.
- Use shallots or onion powder instead of fresh garlic for a milder flavor.
- Add a sprinkle of red pepper flakes for a spicy kick.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness, or in the oven at 350°F for 5-7 minutes.
Frequently asked questions
Can I use frozen Brussels sprouts?
Yes, but thaw and pat dry thoroughly before roasting to avoid excess moisture. Increase roasting time by a few minutes.
How do I prevent the sprouts from becoming bitter?
Choose fresh, firm sprouts and roast them until caramelized. The balsamic glaze also balances bitterness with sweetness.
Can I make the balsamic glaze ahead of time?
Absolutely. Prepare the glaze up to a week in advance and store it in the fridge. Reheat gently before drizzling.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free, but check your balsamic vinegar for any additives.
