Description
These Best Roasted Brussels Sprouts are a simple yet delicious side dish made by roasting halved Brussels sprouts with garlic, olive oil, sea salt, and an optional splash of balsamic vinegar to enhance their natural sweetness and achieve a perfect golden crust.
Ingredients
Vegetables
- 2 lbs Brussels sprouts, ends trimmed and halved
Seasonings
- 2 medium garlic cloves, minced
- ¼ teaspoon fine sea salt
Other
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat the oven: Set your oven to 400º F (204º C) to ensure it’s hot enough to properly roast the Brussels sprouts and achieve a nice caramelization.
- Prepare the Brussels sprouts: Trim the ends off the Brussels sprouts and slice them in half lengthwise. For very large sprouts, quartering them helps them cook evenly and faster.
- Toss with oil and seasonings: On a large baking sheet, combine the cut Brussels sprouts, minced garlic, extra virgin olive oil, and sea salt. Toss everything together thoroughly so the sprouts are evenly coated in oil, ensuring flavorful roasting. For an easier cleanup, you may line the baking sheet with parchment paper.
- Initial roasting: Spread the Brussels sprouts cut side up on the baking sheet and roast in the oven for 15 minutes to begin browning and softening.
- Add balsamic vinegar and turn sprouts: After 15 minutes, remove the baking sheet, drizzle the balsamic vinegar over the sprouts, and toss to coat evenly. Then use tongs to turn the Brussels sprouts cut side down. This position promotes a golden, crispy finish on the cut side.
- Continue roasting: Roast for an additional 5 to 10 minutes, or until the Brussels sprouts are deeply golden brown and tender inside. Keep an eye on them to avoid burning.
- Serve: Remove from the oven and serve warm as a flavorful side dish or present with toothpicks as a tasty appetizer.
Notes
- Trimming the ends and halving the Brussels sprouts helps them cook evenly and faster.
- Using balsamic vinegar is optional but adds a pleasant tangy sweetness that complements the roasted flavor.
- Line the baking sheet with parchment paper for easy cleanup.
- Turning the sprouts cut side down halfway through roasting ensures a crisp and golden finish.
- If sprouts are very large, quarter them to improve cooking time and texture.
