These balsamic Brussels sprouts are first roasted in the oven with olive oil, salt, and pepper and then doused (ok, maybe judiciously drizzled) with balsamic vinegar.
You may think you appreciate roasted Brussels sprouts. We know we do. Even the sworn Brussels loathers among us swoon to the transformation that occurs when you slide Brussels sprouts in the oven, the crisped outer leaves juxtaposed with the tender inner core—something so lovely and contrary to the sodden, stinky, overcooked steamed small cabbages of our childhood. But you can’t truly understand Brussels sprouts bliss until you’ve experienced them with the added loveliness of being doused with the acerbic tang of balsamic vinegar. But don’t take our word for it. See for yourself.–Renee Schettler Rossi
Balsamic Brussels Sprouts
- Quick Glance
- 15 M
- 35 M
- Serves 4
- 1 pound fresh Brussels sprouts, cut in half, half, ends trimmed, outer leaves removed
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, finely chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 to 2 tablespoons balsamic vinegar
- 1. Preheat oven to 400°F (200°C).
- 2. In a large bowl, gently toss the Brussels sprouts, oil, garlic, salt, and pepper until evenly coated. Turn the Brussels sprouts mixture on a rimmed baking sheet lined with parchment paper. Roast until crisp and golden brown on the outside and tender on the inside, 20 to 30 minutes, shaking the pan every 10 minutes to help ensure they’re evenly roasted.
- 3. Remove from the oven, immediately drizzle the sprouts with vinegar to taste, and toss until coated. Sprinkle with additional salt and pepper, if desired. Serve hot, room temperature, even cold.