Here’s a quick and easy recipe for you to make the most delicious balsamic-roasted Brussels sprouts for those last-minute dinner parties or for evening snacks. These sweet and savory, caramelized sprouts are so tasty that they will definitely become everyone’s favorite in no time. All that one needs to do is follow a few steps, and voilà! The tasty Brussels sprouts are ready.
Ingredients of required ingredients
● 1/4 cup extra-virgin olive oil
● 1 Tbsp. (or more) honey
● 3 large garlic cloves, finely grated
● 3 Tbsp. balsamic vinegar
● 2 lbs. Brussels sprouts, trimmed, halved, or quartered if large
● 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
● Flaky sea salt
● Freshly cracked black pepper
Directions to Follow
First, position a rimmed baking sheet on the center oven rack and preheat the oven to 425°. In a medium bowl, add 1/4 cup extra-virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon honey, 2 teaspoons Diamond Crystal or 1 1/4 teaspoons Morton kosher salt, and 3 big, finely chopped garlic cloves in it and mix well. Add freshly cracked black pepper to the mixture as per your taste. Add some extra honey after tasting the mixture if one feels it is necessary. Add 2 lbs. of trimmed, halved, or quartered Brussels sprouts, along with any extra leaves, and mix everything together nicely.
Remove the baking sheet from the oven with care. Place the Brussels sprouts, cut side down, on the baking pan using tongs. Roast it for around 25 to 30 minutes, or until you see the underside is well-browned and soft. Once it is done, add a bit of flaky sea salt on it.
To maximize their potential for crispiness and avoid waterlogging and sogginess, don’t wash your sprouts. Instead, before halving, remove any damaged outer leaves. The use of a prepared sheet pan shortens the total cooking time while accelerating roasting, producing Brussels sprouts that are attractively golden brown and not mushy. For serving during casual weeknight, pair this simple side dish alongside other vegetables like roasted sweet potatoes and green beans.