Roasted Brussels Sprouts
These Brussels sprouts are roasted to perfection, resulting in crispy, charred leaves and tender, flavorful centers. A light drizzle of balsamic vinegar adds a perfect touch of acidity to balance the earthiness.
- Prep time: 10 minutes
- Cook time: 29 minutes
- Total time: 39 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: American
Ingredients
- 1.5 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 0.25 cup shaved Parmesan
Instructions
- Preheat your oven to 400 degrees F.
- Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
- Arrange them cut-side down for maximum browning.
- Roast for 20 to 25 minutes until the edges are dark brown and crispy.
- Whisk together the balsamic vinegar and honey in a small bowl.
- Drizzle the mixture over the sprouts while still on the hot pan.
- Toss to coat, transfer to a serving dish, and top with shaved Parmesan.
Tips
- Ensure the sprouts are completely dry after washing to help them crisp up.
- Don't skip the cut-side down placement; it's the secret to the best flavor.
- If the sprouts are large, quarter them instead of halving for faster cooking.
Frequently Asked Questions
How do I remove the bitter taste?
Proper browning through high-heat roasting naturally caramelizes the sugars and removes bitterness.
Can I add bacon to this?
Yes, toss in some chopped bacon before roasting for extra smoky flavor.
What if they get soft?
This usually happens from overcrowding; ensure there is plenty of space between each sprout.