Balsamic-Roasted Brussels Sprouts. Crispy roasted Brussels sprouts don't need any embellishment; they are delicious as is. But I like to add a splash of balsamic vinegar and a drizzle of honey before Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again.

Brussels Sprouts roasted with shallots, tossed with balsamic vinegar and toasted walnuts. Every year I consider it my civic duty to create a Brussels sprouts recipe that my father will actually eat. Brussels sprouts can be a bit intimidating on their own, but when roasted with a splash of balsamic vinegar, they become a delectable treat! You can have Balsamic-Roasted Brussels Sprouts using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Balsamic-Roasted Brussels Sprouts

1. It's of meal.
2. You need 1 1/2 lb of Brussels sprouts, trimmed and cut in half through the core.
3. Prepare 1/4 cup of olive oil.
4. Prepare 4 oz of pancetta, sliced 1/4-in thick.
5. It's 1 of kosher salt.
6. It's 1 of freshly ground pepper.
7. You need 1 tbsp of balsamic vinegar.

Traditional roasting methods usually call for a coating of olive oil before cooking, but I opted for coconut oil in this particular dish. Since then I have been making Brussels sprouts almost weekly at home and this version is probably the one I make most often. The sprouts are tossed in plenty of balsamic vinegar, olive oil, and dusted with fresh garlic, salt, and pepper. Then they are roasted until they are perfectly tender on the.

Balsamic-Roasted Brussels Sprouts instructions

1. Preheat oven to 400°.
2. Place Brussels sprouts on a sheet pan, including some of the loose leaves, which get crisp when they're roasted..
3. Cut pancetta into 1/2-in dice, and add to the pan. Add olive oil, 1 1/2 tsp salt, and 1/2 tsp pepper; toss with your hands. Spread out the mixture in a single layer..
4. Roast Brussels sprouts 20-30 min, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting..
5. Remove from oven, drizzle immediately with balsamic vinegar, and toss again. Taste for seasonings and serve hot..

Here's what you need: brussels sprouts, oil, balsamic vinegar, honey, salt, pepper. Slice the stem off of the Brussels sprouts and then halve them. On a prepared baking sheet, combine Brussels sprouts and remaining ingredients. These balsamic roasted Brussels sprouts are seriously the best! They might even convert a sprouts-hater to a sprouts lover!