Ingredients
✓ 1 lb fresh Brussels sprouts, trimmed and halved
✓ 2 tbsp balsamic vinegar
✓ 2 tbsp olive oil
✓ Salt, to taste
✓ Black pepper, to taste
✓ 2 cloves garlic, minced (optional)
✓ 1 tsp honey or maple syrup (optional)
✓ Red pepper flakes or cayenne, to taste (optional, for a spicy kick)
✓ 1/4 cup toasted nuts like pecans, walnuts, or sliced almonds (optional, for nutty crunch)
✓ 1/4 cup freshly grated Parmesan or crumbled goat cheese (optional, for cheesy finish)
✓ Fresh herbs such as thyme, rosemary, or sage (optional, for herb infusion)
Instructions
✓ Preheat the oven to 400°F (205°C).
✓ Halve the Brussels sprouts and place them in a large mixing bowl.
✓ Drizzle with olive oil, toss with salt and black pepper.
✓ Add minced garlic if using and toss again.
✓ Spread on a baking sheet lined with parchment paper.
✓ Roast for 20-25 minutes or until golden brown and tender. Stir halfway through.
✓ In a small saucepan, combine balsamic vinegar, honey (if using), and red pepper flakes/cayenne (if adding). Simmer over medium heat for 5-7 minutes or until slightly reduced.
✓ Remove from heat and let it cool.
✓ Once the Brussels sprouts are done, remove them from the oven and toss with the cooled balsamic dressing to coat evenly.
✓ Add toasted nuts and grated Parmesan or crumbled goat cheese on top.
✓ Garnish with fresh herbs like thyme, rosemary, or sage.
Notes
Ensure the oven is fully preheated; toss the sprouts multiple times while roasting to ensure even cooking. Reduce the balsamic vinegar before mixing it with the sprouts for a thicker, more flavorful dressing.
- Prep Time: 10
- Cook Time: 25
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Calories: 180
- Sugar: 6
- Sodium: 350
- Fat: 9
- Carbohydrates: 25
- Fiber: 4
- Protein: 7