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- 1 lb Brussels sprouts, halved - 3 tablespoons balsamic vinegar - 2 tablespoons olive oil - 1 tablespoon maple syrup - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - Optional ingredients for enhanced flavor: - ¼ cup grated Parmesan cheese - 2 tablespoons chopped walnuts When making balsamic roasted Brussels sprouts, I love using fresh Brussels sprouts. They give the best flavor and texture. The balsamic vinegar adds a sweet and tangy kick that works well with the earthy Brussels. Olive oil ensures they roast evenly, while maple syrup adds just a hint of sweetness. If you can't find fresh Brussels sprouts, try using frozen ones. They won’t be as crisp, but they will still taste great. For balsamic vinegar, you can use apple cider vinegar or red wine vinegar. Both will give a nice flavor. You can swap olive oil with avocado oil or even melted butter if you prefer. If you want to skip maple syrup, honey or agave syrup works well too. Each serving of these roasted sprouts has about 120 calories. They are low in carbs and high in fiber. Brussels sprouts are packed with vitamins C and K, which help boost your immune system. Olive oil adds healthy fats, which are good for your heart. If you add walnuts, they bring in extra nutrients and a nice crunch. Enjoy this tasty side dish while knowing it’s good for you! First, preheat your oven to 400°F (200°C). This temperature helps the Brussels sprouts roast perfectly. Next, get your Brussels sprouts ready. Rinse them under cold water. Then, trim the ends and cut each sprout in half. This allows them to cook evenly and soak up the flavors. In a large bowl, combine the halved Brussels sprouts with balsamic vinegar, olive oil, maple syrup, garlic powder, onion powder, salt, and pepper. Toss everything together so the sprouts are well-coated. This mixture adds a sweet and tangy flavor that makes the dish special. Spread the coated Brussels sprouts on a baking sheet lined with parchment paper. Make sure to arrange them in a single layer. This step is key for even roasting. Place the baking sheet in your preheated oven. Roast the sprouts for 20 to 25 minutes. Toss them halfway through for best results. You want them tender and caramelized with a crispy exterior. If you want to add a twist, sprinkle grated Parmesan cheese on the Brussels sprouts during the last 5 minutes of roasting. This adds a nice, creamy layer of flavor. Once they are done, take them out of the oven and toss in chopped walnuts. The walnuts provide a satisfying crunch that pairs well with the tender sprouts. For the full recipe, you can check out the detailed instructions and measurements. Enjoy your Balsamic Roasted Brussels Sprouts as a tasty side dish or snack! For even roasting, spread the Brussels sprouts in a single layer. This helps them cook well. Make sure they have space. Crowding them leads to steaming, not roasting. Toss them halfway through. This ensures all sides get crispy. To achieve crispiness, use high heat. I roast them at 400°F (200°C). A bit of olive oil also helps. The oil coats the sprouts and promotes browning. Don’t skip the toss with balsamic vinegar. This adds flavor and helps with the caramelization. You can add more seasonings for a twist. Try smoked paprika for a hint of smokiness. A touch of red pepper flakes gives heat. If you prefer sweetness, add honey instead of maple syrup. For a richer taste, drizzle a balsamic glaze on top after roasting. It adds a sweet and tangy finish. You can also sprinkle some feta cheese for creaminess. This adds a new flavor layer that pairs well with the roasted sprouts. These Brussels sprouts pair nicely with grilled chicken or steak. They also work well with pork dishes. For a vegetarian meal, serve them with quinoa or a grain salad. To present the dish, use a large serving platter. Arrange the sprouts in a circle and sprinkle them with walnuts. This adds color and texture. You can also garnish with fresh herbs. Chopped parsley or thyme makes it pop. For the full recipe, check out the detailed instructions above. {{image_2}} You can change how you cook Brussels sprouts for fun. Try using an air fryer. This method makes them crispy in less time. Set your air fryer to 375°F (190°C). Cook for about 15 minutes. Shake the basket halfway through for even cooking. Grilling is another great option. It adds a smoky taste that you will love. Toss the halved Brussels sprouts with oil and seasoning. Place them on a grill basket to keep them from falling through. Grill for about 10-12 minutes. Turn them often to get a nice char. Want some spice? Add red pepper flakes to your balsamic mix. This gives your Brussels sprouts a nice kick. You can also use chili oil for a different heat level. If you prefer something sweet, try maple syrup or honey. These will add a rich glaze. You can mix in different syrups like agave or even a fruit puree. Just remember to adjust the amount of balsamic vinegar to balance the flavors. For vegan options, leave out the Parmesan cheese. You can replace it with nutritional yeast for a cheesy flavor. This keeps the dish plant-based and tasty. If you need gluten-free, you are in luck! This recipe is naturally gluten-free. Just make sure all your ingredients are labeled gluten-free. Enjoy your Brussels sprouts without worry! For the full recipe, check out the details above. To store leftover balsamic roasted Brussels sprouts, let them cool. Place them in an airtight container. This keeps them fresh and tasty. Store them in the fridge. They last about 3 to 5 days. If you want to keep them longer, consider freezing. Reheating Brussels sprouts can be tricky. For the best texture, use the oven. Preheat it to 350°F (175°C). Spread the sprouts on a baking sheet. Heat them for about 10-15 minutes. This method helps avoid mushiness. You want them warm and crispy, not soggy. If you want to freeze Brussels sprouts, do it soon after cooking. Once cooled, place them in a freezer-safe bag. Remove as much air as possible. They can last up to 3 months in the freezer. When ready to eat, thaw them in the fridge overnight. Then, reheat using the oven for the best results. For the complete recipe, check out the Full Recipe. How long do balsamic roasted Brussels sprouts last? Balsamic roasted Brussels sprouts last about 3 to 5 days in the fridge. Store them in an airtight container. To keep them fresh, avoid letting them sit out. Can I make this recipe ahead of time? Yes, you can prep the Brussels sprouts ahead of time. Toss them in the balsamic mix and refrigerate. Roast them right before serving. This keeps them warm and tasty. What can I substitute for balsamic vinegar in this recipe? If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar. Both will give a nice tang. Add a touch of honey or sugar for sweetness. Is it possible to use frozen Brussels sprouts? You can use frozen Brussels sprouts, but fresh ones are better. Frozen sprouts may be softer after roasting. If using frozen, thaw them and pat them dry before cooking. What's the best temperature for roasting Brussels sprouts? The best temperature for roasting Brussels sprouts is 400°F (200°C). This heat makes them crisp and caramelized. How do I know when the Brussels sprouts are done? Brussels sprouts are done when they are golden brown and tender. A fork should easily pierce them. Toss them halfway through roasting for even cooking. In this post, we covered how to make delicious balsamic roasted Brussels sprouts. You learned the key ingredients, substitution options, and health benefits. We also explored precise cooking steps and tips for perfect results. Remember, variations exist if you want to change the flavor. For storage, I shared the best ways to keep leftovers fresh. Enjoy your roasted Brussels sprouts as a tasty side dish. You can impress guests or enjoy them solo. With some practice, they can become your new favorite healthy option.

Balsamic Roasted Brussels Sprouts

Discover the delicious and healthy way to enjoy vegetables with these Savory Balsamic Roasted Brussels Sprouts! In just 35 minutes, you can create an irresistible side dish using simple ingredients like balsamic vinegar, olive oil, and maple syrup. Perfectly roasted to a crispy perfection and sprinkled with walnuts for crunch, this recipe is sure to impress. Click through to explore this mouthwatering recipe and elevate your meals today!
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Ingredients
  

1 lb Brussels sprouts, halved

3 tablespoons balsamic vinegar

2 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

¼ cup grated Parmesan cheese (optional)

2 tablespoons chopped walnuts (for crunch)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the halved Brussels sprouts, balsamic vinegar, olive oil, maple syrup, garlic powder, onion powder, salt, and pepper. Toss until the Brussels sprouts are well coated in the mixture.

      Spread the Brussels sprouts evenly on a baking sheet lined with parchment paper. Make sure they are in a single layer for even roasting.

        Roast in the preheated oven for 20-25 minutes, tossing halfway through, until they are tender and caramelized with a crispy exterior.

          If using, sprinkle the grated Parmesan cheese on the Brussels sprouts during the last 5 minutes of roasting to allow it to melt slightly.

            Once done, remove from the oven and immediately toss in the chopped walnuts for added crunch and nuttiness.

              Serve warm as a delightful side dish or a healthy snack.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4