| Prep: 10 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 8g | 1.5g | 11g |
| sugars | fibre | protein | salt |
| 5g | 4g | 4g | 0.8g |
One of the true delights of my culinary journey has been discovering recipes that merge simplicity with robust flavor, and Roasted Brussels Sprouts with Balsamic Vinegar is a perfect example of this balance. The magic of this dish lies in its seemingly humble ingredients coming together to create something spectacularly flavorful.
The Perfect Harmony of Flavors
When I first experimented with roasting Brussels sprouts, I was taken aback by how much these little green gems transform in the oven. The outer leaves crisp up beautifully, offering a delightful contrast to the tender insides. The addition of balsamic vinegar and honey adds a sweet-tart glaze that enhances the natural nuttiness of the sprouts. For an extra layer of umami, I sometimes sprinkle a bit of grated Parmesan cheese on top—a nod to the culinary fusion I cherish.
A Nod to Health and Wellness
Beyond its deliciousness, this recipe is a boon for your health. Brussels sprouts are rich in vitamins C and K, and they contain antioxidants that are known to combat inflammation. Olive oil, a staple in this recipe, is loaded with heart-healthy fats. A touch of garlic not only enhances the flavor but also offers antibacterial properties.
If you’re mindful of your dietary intake, you can omit the Parmesan and reduce the honey to keep the recipe even lighter. For those who love a bit of heat, a sprinkle of red pepper flakes will do the trick!
Versatility in Complementing Other Dishes
Roasted Brussels Sprouts with Balsamic Vinegar pairs wonderfully with a variety of main courses. Whether you’re serving up a roasted chicken, grilled salmon, or a hearty quinoa salad, these Brussels sprouts add a touch of elegance and a burst of flavor to the meal. In terms of flavor profile, it’s somewhat similar to dishes like roasted cauliflower or honey-glazed carrots, both of which make use of the roasting process to bring out the natural sweetness in vegetables.
Incorporating Roasted Brussels Sprouts with Balsamic Vinegar into your meal planning will not only elevate your table but also offer a nutritious addition to your diet. The union of Pacific Northwest freshness with Japanese-inspired touches mirrors my cultural heritage, making this dish a staple in my kitchen. I hope you find as much joy in making it as I do.
What You’ll Need
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/4 cup grated Parmesan cheese (optional)
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Method
Step One
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step Two
In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and black pepper until they are evenly coated.
Step Three
Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
Step Four
While the Brussels sprouts are roasting, whisk together the balsamic vinegar and honey in a small bowl.
Step Five
During the last 5 minutes of roasting, add the minced garlic and red pepper flakes (if using) to the Brussels sprouts, and return them to the oven to finish cooking.
Step Six
Remove the Brussels sprouts from the oven and drizzle the balsamic vinegar and honey mixture over them while they are still hot. Toss to coat evenly.
Step Seven
If desired, sprinkle the roasted Brussels sprouts with grated Parmesan cheese before serving. Enjoy your Roasted Brussels Sprouts with Balsamic Vinegar warm.
