Brussels sprouts are like little taste treasures with a flavor akin to sweet, nutty cabbage. When you crisp and caramelize them, it’s culinary perfection. Truth be told, Brussels sprouts are highly underrated.
Tricks for this Dish
If you’ve had difficulty making Brussels sprouts in the past, some simple guidelines will help you succeed. First, fresh is better for this dish, namely Brussels with bright green leaves. Using frozen sprouts doesn’t usually yield the same results. Second, don’t skimp on the olive oil blend. Each one should be coated. Third, use a baking sheet on which the Brussels are spread out evenly.
Should you desire more flavor, sprinkle the Brussels as they come out of the oven with shredded cheese and crispy bacon bits. You can use the remnant heat in the oven to melt the cheese.
Balsamic roasted brussels sprouts
Ingredients
- 2 pounds Brussels sprouts (serves four)
- 4 tbsp extra virgin olive oil
- 1 heaping tsp sea salt
- ½ tsp freshly cracked pepper
- 2 tbsp aged balsamic vinegar - last five
- Pinch of sugar (white or brown)
Instructions
- Set your oven to 400 degrees F.
- Trim any yellow or brown leaves off of the Brussels, then slice them in half length-wise.
- Put the trimmed Brussels into a bowl with olive oil, salt, and pepper.
- Mix until all the sprouts are evenly coated.
- Transfer the sprouts to a baking sheet with the flat side down, and spread them out evenly.
- Put the sheet in the center of your oven.
- How long you cook the Brussels depends on how you like them cooked. 35 minutes at 400F makes them crunchy on the outside but tender on the inside.
- If you increase the temperature to 450 for 15 minutes, you’ll get extra crispy Brussels.
- Take the Brussels out of the oven five minutes before they’re completely done.
- Toss them with the Balsamic and a sprinkle of sugar.
- Finish cooking.