Roasted Balsamic Brussels Sprouts
Servings: 6 servings
Calories: 96kcal
Roasted Balsamic Brussels Sprouts are tossed in a flavorful balsamic vinaigrette and then roasted until charred, which gives them a smoky, nutty flavor.
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Equipment
- half sheet pan
- immersion blender
Ingredients
- 3 tablespoons (45 milliliters) balsamic vinegar
- 1 tablespoon (15 milliliters) olive oil
- 2 large cloves garlic peeled and rough chopped
- 2 stems fresh rosemary leaves about 1 heaping tablespoon or 10 grams
- 1/2 tablespoon (10 grams) Dijon mustard
- 1 teaspoon (6 grams) kosher salt
- 1/4 teaspoon black pepper
- 2 pounds (710 grams) Brussels sprouts trimmed, rinsed and dried well, and sliced in halves lengthwise
Instructions
- Heat an oven to 425°F (220°C).
Prepare the Balsamic Vinaigrette
- Add the balsamic vinegar, olive oil, garlic, rosemary, Dijon mustard, kosher salt, and black pepper to a pint-sized mason jar. Use an immersion blender, set to medium speed, to blend these ingredients together for 60-90 seconds.
Dress the Brussels Sprouts
- Add the Brussels sprouts to a large mixing bowl.Pour the balsamic vinaigrette over the Brussels sprouts and use your hands to toss them in the vinaigrette ensuring each sprout is coated in the vinaigrette.
- Arrange the balsamic Brussels on a bare sheet pan in a single layer with the cut side facing down. Avoid crowding them too much on the pan.
Roast the Brussels Sprouts
- Roast Brussels sprouts in a 425°F (220°C) oven for 20-25 minutes or until charred.
- Allow the roasted Brussels sprouts to cool on the pan for 1 minute before removing them with a spatula. Serve roasted balsamic Brussels sprouts as a side dish with baked, grilled, or fried proteins.
Notes
Swaps and Substitutions:
- Replace the balsamic vinegar with soy sauce (for an Asian flair), white balsamic vinegar, or red or white wine vinegar.
- You can replace the balsamic vinegar with lemon juice or malt vinegar, but you'll need to add 1 tablespoon (20 grams) of honey or sugar to offset the acidity.
- Replace the fresh rosemary with 1 teaspoon (1g) dried crushed rosemary.
- Swap the Dijon mustard for prepared yellow mustard or whole grain, spicy mustard.
- When shopping for Brussels sprouts, choose firm, tight buds that are 3/4- 1 1/2 inches (2-4cm) in size with bright green and blemish-free leaves.
- I recommend making the balsamic vinaigrette with an immersion blender because there's not enough liquid to blend it in a traditional blender.
- Make this balsamic vinaigrette a week before using it and store it in an airtight container or jar in the fridge for up to one week.
- Double the balsamic vinaigrette if you prefer more balsamic and less Brussels sprouts flavor or to use it as a marinade or salad dressing.
- It isn't necessary to grease the pan because the balsamic vinaigrette contains oil, but you can lightly grease the pan if you feel more comfortable doing so.
- Arranging the Brussels cut side down guarantees a perfectly caramelized sprout after roasting.
- Roasted Brussels sprouts also make a great appetizer.
- Store leftover roasted Brussels sprouts in an airtight container in the fridge for 4 days.
- To reheat Brussels sprouts, microwave them for 1 1/2-2 minutes on medium power. You can also reheat them in a 200°F (90°C) oven for 10 minutes.
- Allow the Brussels to cool completely on the pan, then put the pan in the freezer to freeze them until solid.
- Once the Brussels sprouts are frozen, remove them from the pan using a spatula and transfer them to a freezer-safe bag for up to 2 months.
- Remove the amount of Brussels you want to reheat, thaw them overnight, and reheat them following the instructions above.
Nutrition
Calories: 96kcal | Carbohydrates: 15g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 372mg | Potassium: 606mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1151IU | Vitamin C: 129mg | Calcium: 70mg | Iron: 2mg