Roasted Balsamic Brussels Sprouts
BY POPULAR DEMAND… BRUSSELS SPROUTS ARE HERE!
You either love them or hate them — these baby cabbages are a personal favorite of mine & a good crispy recipe is one that I’ve been asked about over & over! Brussels sprouts are a staple for our holiday table & something I love to bring when asked to provide a side dish!
These basic Balsamic Brussels Sprouts are crispy, sweet, warming & so simple to make! Only 5 ingredients & ready in an hour or less… These are a MUST for any table & a great way to get some more greens into your holiday mix!
This recipe is also gluten-free, vegan & fit for many dietary restrictions.
Roasted Balsamic Brussels Sprouts
Prep Time: 20 min
Cook Time: 40 min
Servings: 8 cups
INGREDIENTS
2 lbs. Brussels sprouts
1/4 c olive oil
2 tbsp. balsamic vinegar
2 tsp. garlic powder
salt & pepper
INSTRUCTIONS
Preheat the oven to 400 deg. F.
Slice Brussels sprouts in half & trim stems as needed.
In a large mixing bowl, place sliced Brussels sprouts & add olive oil, balsamic vinegar, garlic powder, and salt & pepper to taste preference.
Toss Brussels sprouts until evenly coated.
On a tin foil or parchment lined baking tray, spread out Brussels sprouts evenly. *Use two pans if needed to give sprouts enough room to cook up & get crispy.
Bake for 20-25 minutes. Remove trays from the oven to stir/shift sprouts around on the tray to allow even cooking.
Bake an additional 15-20 minutes or until desired crispiness.
Remove from oven & transfer into serving dish or airtight storage container.
NUTRITION INFO (1 SERVING/1 CUP):
Calories: 110, Fat: 7g, Carbohydrates: 11g, Fiber: 4.3g, Sugar: 3.2g, Added Sugar: 0g, Protein: 4g
DRESS IT UP:
Pan fry some bacon & toss it in with your sprouts after roasting.
Toss in toasted pine nuts for a nutty boost of flavor & protein.
Roast with butternut squash for a sweet, starchy side.
Sprinkle with Parmesan cheese.
xx,
mallory