Roasted Brussels Sprouts with Balsamic Drizzle
This crispy, caramelized Brussels sprouts side dish brings cozy fall flavors to your table with a tangy balsamic-maple drizzle. Inspired by Tuscan traditions and modern gluten-free cooking, it's a crowd favorite for holidays and weeknight meals alike.
Equipment
- baking sheet
- parchment paper
- mixing bowl
- small saucepan
- spoon or spatula
- knife
- cutting board
Ingredients
- 1 ½ lbs fresh Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard (optional)
- Chopped walnuts or slivered almonds (optional, for topping)
Instructions
- Start by washing and trimming the Brussels sprouts. Slice them in half to allow for more surface area to crisp up in the oven.
- In a large bowl, toss the halved sprouts with olive oil, garlic powder, salt, and pepper. Spread them cut side down on a baking sheet lined with parchment paper for even crisping.
- Roast in a preheated oven at 400°F (200°C) for 20–25 minutes, flipping once halfway through. You're looking for a deep golden color and crispy edges.
- In a small saucepan over medium-low heat, combine balsamic vinegar, maple syrup, and Dijon mustard. Simmer for about 5 minutes until slightly thickened. Let it cool—it’ll thicken a bit more.
- Drizzle the reduction over the warm Brussels sprouts and sprinkle with chopped nuts or dried cranberries if you like. Serve immediately.
Notes
Make it ahead by roasting the sprouts and refrigerating, then reheat before serving. Store the balsamic drizzle separately and add just before serving. Optional toppings like chopped walnuts, dried cranberries, or vegan parmesan bring festive flair.
Nutrition
Calories: 180kcalCarbohydrates: 18gProtein: 4gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 260mgPotassium: 510mgFiber: 5gSugar: 6gVitamin A: 850IUVitamin C: 97mgCalcium: 56mgIron: 1.4mg
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