Delicious Balsamic Brussels Sprouts: Your New Favorite Side Dish

Nutrition Snapshot (per serving):

Calories: 110      Fat: 7G      Net Carbs: 6G      Protein: 3G

There’s something truly magical about perfectly roasted Brussels sprouts. If you’ve ever had a less-than-stellar experience with these miniature cabbages, prepare to have your mind changed! This recipe for Balsamic Brussels Sprouts is incredibly quick, delightfully easy, and guaranteed to transform even the staunchest sprout skeptics into avid fans. We’re talking about crispy edges, tender centers, and a tangy-sweet glaze that brings out their best flavor. Forget the days of mushy, bland sprouts; this is the definitive guide to making them shine.

I absolutely adore Brussels sprouts. I admit, they weren’t on my plate much growing up, but after discovering them years ago, particularly when roasted, my appreciation blossomed. This simple yet sophisticated dish proves that healthy eating can be utterly delicious and packed with flavor. It’s not just a side; it’s a revelation!

Balsamic Brussels Sprouts

By Brandi Crawford

Perfectly roasted Brussels sprouts, tender on the inside and crispy on the outside, finished with a delightful drizzle of tangy balsamic vinegar. This simple recipe elevates a humble vegetable into an unforgettable side dish.

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Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 4

Ingredients

• 4 cups of Brussels sprouts, halved
• ½ teaspoon mustard seasoning (or your preferred blend)
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• ½ cup red onion, chopped
• Kosher salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Line a large baking pan with aluminum foil for easy cleanup.
3. In a spacious mixing bowl, combine the halved Brussels sprouts, olive oil, chopped red onion, salt, pepper, and mustard seasoning. Toss everything together until the sprouts are evenly coated.
4. Transfer the seasoned vegetables to the foil-lined baking pan. Spread them out in a single layer to ensure even roasting and crispiness. Avoid overcrowding the pan; use two pans if necessary.
5. Roast in the preheated oven for 25-30 minutes, or until the Brussels sprouts are tender-crisp and have nicely caramelized edges.
6. Once roasted to perfection, remove the pan from the oven. Immediately drizzle the balsamic vinegar evenly over the hot veggies. The heat will help the vinegar slightly reduce and create a wonderful glaze. Serve warm and enjoy!

The Health Benefits of Brussels Sprouts

Beyond their incredible flavor in this recipe, Brussels sprouts are nutritional powerhouses. These cruciferous vegetables are low in calories but rich in vitamins, minerals, and antioxidants. They are an excellent source of Vitamin K, essential for blood clotting and bone health, and Vitamin C, a powerful antioxidant that supports your immune system. Furthermore, Brussels sprouts provide a good amount of fiber, aiding digestion and promoting gut health. They also contain compounds that have been linked to anti-inflammatory and anti-cancer properties. Incorporating them into your diet is a delicious way to boost your overall health and wellness.

Tips for Perfect Roasted Brussels Sprouts

• Don’t Overcrowd the Pan: This is crucial for crispy sprouts. If the pan is too full, the sprouts will steam instead of roast, leading to a soggy texture. Use two baking sheets if needed, ensuring plenty of space between each sprout.
• High Heat is Key: Roasting at 425°F (220°C) allows the sprouts to caramelize and become tender quickly without drying out.
• Halve Them Evenly: Cutting the sprouts in half ensures more surface area for browning and helps them cook uniformly.
• Generous Oil: Don’t be shy with the olive oil. It helps with browning and flavor development.
• Season Well: Salt and pepper are non-negotiable, and the mustard seasoning adds a fantastic extra layer of flavor. Feel free to experiment with other spices like garlic powder, onion powder, or a pinch of red pepper flakes for heat.
• Balsamic After Roasting: Drizzling the balsamic vinegar at the very end prevents it from burning or becoming overly bitter during the high-heat roasting process, ensuring a fresh, tangy finish.

Flavor Variations to Try

While this classic Balsamic Brussels Sprouts recipe is perfect as is, it’s also a fantastic canvas for culinary creativity:

• Bacon Bliss: Add chopped bacon or pancetta to the pan with the sprouts. The fat will render, crisping the bacon and infusing the sprouts with a smoky flavor.
• Nutty Crunch: Toss in a handful of chopped walnuts, pecans, or slivered almonds during the last 10 minutes of roasting for an added textural element and earthy flavor.
• Sweet & Spicy: A drizzle of maple syrup or honey along with a pinch of red pepper flakes can create a wonderful sweet and spicy combination.
• Cheesy Finish: Sprinkle with grated Parmesan cheese or crumbled feta immediately after drizzling with balsamic vinegar. The residual heat will slightly melt the cheese, enhancing the flavor.
• Garlic & Herb: Add minced garlic and fresh herbs like rosemary or thyme to the toss before roasting for an aromatic twist.

Serving Suggestions

These Balsamic Brussels Sprouts are incredibly versatile and pair beautifully with a variety of main courses:

• Roasted Meats: They make an excellent companion to roasted chicken, turkey, pork loin, or beef tenderloin.
• Grilled Dishes: Serve alongside grilled salmon, steak, or chicken for a healthy and satisfying meal.
• Pasta Dishes: A vibrant side to creamy pasta or a simple lemon-garlic pasta.
• Vegetarian Mains: Complement a hearty lentil loaf, quinoa pilaf, or a robust mushroom risotto.
• Holiday Feasts: They’re a staple for Thanksgiving, Christmas, or any festive gathering, offering a refreshing break from heavier dishes.

Storage and Reheating

Leftover Balsamic Brussels Sprouts can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, spread them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through and slightly crispy again. Avoid reheating in the microwave if you want to retain their crispy texture.

Frequently Asked Questions (FAQ)

Q: Can I use frozen Brussels sprouts?

A: While fresh is always preferred for optimal crispiness, you can use frozen Brussels sprouts. Thaw them completely and pat them very dry before tossing with oil and seasonings to minimize sogginess. Roasting time might need to be slightly adjusted.

Q: What kind of balsamic vinegar should I use?

A: A good quality balsamic vinegar will make a noticeable difference in flavor. Look for one that’s aged and has a good balance of sweetness and tang. If you have a balsamic glaze, you can use that instead of regular balsamic vinegar, but drizzle it after roasting as it’s already reduced.

Q: My Brussels sprouts aren’t getting crispy. What am I doing wrong?

A: The most common culprits are overcrowding the pan (leading to steaming) or not enough oil. Ensure sprouts are in a single layer with space between them, and use enough olive oil to coat them well. Also, make sure your oven is fully preheated to the correct high temperature.

There you have it—a simple yet profound recipe that transforms Brussels sprouts into a truly irresistible dish. Whether you’re a long-time lover of these green gems or approaching them with a hint of skepticism, this Balsamic Brussels Sprouts recipe promises to be a game-changer. It’s healthy, flavorful, easy to make, and versatile enough to complement almost any meal. Give it a try tonight and discover the delightful experience of perfectly roasted sprouts. Happy cooking!