Roasted Brussel Sprouts
A healthy, easy, vegetarian side dish with crispy edges, tender centers, and a touch of balsamic and garlic. Perfect for weeknight dinners or holiday gatherings.
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 2 tablespoons balsamic vinegar aged balsamic recommended
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon maple syrup optional, can swap for honey
- 1 tablespoon chopped fresh parsley or grated Parmesan for garnish
Instructions
- Preheat oven to 425°F. Place the rack in the middle for even browning.
- Rinse sprouts under cool water, then pat dry thoroughly to avoid excess moisture.
- Whisk together oil, garlic, balsamic vinegar, salt, pepper, and maple syrup. Toss sprouts until coated.
- Spread sprouts cut-side down on a baking sheet. Roast for 20–25 minutes until golden, shaking the pan halfway through.
- Transfer to a serving platter, garnish with parsley or Parmesan, and serve immediately for the best crunch.
Notes
For crispiness, ensure sprouts are dry before roasting. High heat is key for best results. Avoid overcrowding the pan for even roasting.
Nutrition
Calories: 150kcal
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