Description
A simple and flavorful side dish featuring crispy roasted Brussels sprouts tossed with olive oil, finished with a tangy drizzle of balsamic vinegar and a sprinkle of salt. Perfectly caramelized with a balance of savory and sweet notes.
Ingredients
Scale
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the Brussels sprouts to a crispy perfection.
- Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts and cut them in half to allow even roasting and caramelization.
- Toss with Olive Oil and Salt: In a large bowl, combine the Brussels sprouts with the olive oil and salt, tossing until all are evenly coated.
- Roast: Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 30 minutes, tossing halfway through to ensure even browning.
- Drizzle with Balsamic Vinegar: Once roasted and crispy, remove the Brussels sprouts from the oven and immediately drizzle with balsamic vinegar. Toss gently to coat.
- Serve: Serve warm as a delicious, tangy side dish to complement any main course.
Notes
- For extra crispiness, set the oven rack near the top of the oven.
- Use fresh balsamic vinegar for the best flavor.
- Can add freshly ground black pepper or garlic powder before roasting for additional seasoning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
