Roasting Brussels sprouts transforms these humble vegetables into a delectable side dish that’s both crispy and tender. This simple cooking method brings out the natural sweetness and nutty flavors of Brussels sprouts while adding a delightful caramelized crunch.

Perfect for any meal, roasted Brussels sprouts are not only delicious but also incredibly easy to make. With just a few basic ingredients and minimal effort, you can elevate these often-underappreciated veggies into a star dish that’s sure to impress. Whether you’re a Brussels sprouts enthusiast or a skeptical newcomer, give roasting a try and discover a whole new level of deliciousness!

This Balsamic Roasted Brussels Sprout is perfect on its own, but is even better when serve as side dish. In this simple recipe, the brussels sprout is cook in 2 methods. First, we par boil the brussels sprouts to cook it. This will assure a tender brussles sprouts all the way through. Once we’ve done this, it will be pat dry and toss in balsamic dressing. This step will infuse flavor to the Brussels sprouts. The last step is to roast it 🙂 Now this final step will enhance the taste of this humble vegetable. It will give a depth of flavor to the sprouts, plus a nice charred taste.

This is such a simple recipe for something so delicious. Give it a try and let me know how it goes, ok? Let’s get roasting!

Ingredients:

• 1 pound Brussels Sprout
• 2 tablespoons Olive Oil
• 1 teaspoon kosher Salt
• 1/4 teaspoon freshly ground Black Pepper or Red Chili Flakes
• 1/4 cup Balsamic Vinegar
• 2 tbsp Brown Sugar or 1 tablespoon Honey

Instructions:

1. Preheat the oven to 400F.
2. Make the Dressing: Mix balsamic vinegar, olive oil, salt, pepper, and honey or brown sugar.
3. Boil Brussels Sprouts: Wash and cut brussels sprouts into half. Pour water in a pan and bring to a boil. Add the brussels sprout and simmer for about 10 minutes. Drain and dry with paper towel.
4. Toss Brussels Sprouts: Transfer the Brussels Sprout in a large mixing bowl then pour the dressing. Toss to coat. Spread in a baking sheet making sure not to over crowd the pan.
5. Roast for 15 minutes and then flip the other side of the Brussels sprouts. Return to the oven and roast for an additional 10 minutes, or until the sprouts are golden brown and charred but not burnt.

Serves 2

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