Balsamic Roasted Brussels Sprouts Recipe

Brussels sprouts: Small, green vegetables that are part of the cabbage family, known for their slightly bitter taste and nutty flavor when roasted.

Olive oil: A healthy fat used for roasting, which helps to crisp up the Brussels sprouts and adds a subtle fruity flavor.

Salt: A basic seasoning that enhances the natural flavors of the Brussels sprouts.

Black pepper: Adds a mild heat and depth of flavor to the dish.

Balsamic vinegar: A dark, concentrated vinegar that provides a sweet and tangy finish to the roasted Brussels sprouts.

To achieve perfectly roasted Brussels sprouts, make sure to spread them out in a single layer on the baking sheet. This allows each sprout to roast evenly and develop a deliciously crispy exterior. Overcrowding the pan can lead to steaming rather than roasting, which might result in soggy sprouts. If you have more than a pound of Brussels sprouts, consider using two baking sheets to ensure they all have enough space.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can roast well, providing a slightly different but still delicious flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for roasting.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture to the dish.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper will add a bit of heat and spice, offering a different flavor dimension.

• balsamic vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor, though it lacks the sweetness of balsamic. Adding a touch of honey can help mimic the sweetness.

• Allow the brussels sprouts to cool completely after roasting. This prevents condensation, which can make them soggy when stored.

• Transfer the cooled brussels sprouts to an airtight container. A glass container is ideal as it helps maintain their crispiness.

• Store the container in the refrigerator. The brussels sprouts will stay fresh for up to 4 days, retaining their delightful tang from the balsamic vinegar.

• To reheat, spread the brussels sprouts on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes. This will help restore their crisp texture.

• For freezing, place the cooled brussels sprouts on a baking sheet in a single layer. Freeze them for about 1-2 hours until solid. This step prevents them from sticking together.

• Once frozen, transfer the brussels sprouts to a freezer-safe bag or container. Label with the date for easy tracking.

• The brussels sprouts can be frozen for up to 3 months. When ready to enjoy, reheat directly from frozen in a preheated oven at 400°F (200°C) for 10-15 minutes, or until heated through and crispy.

• Avoid microwaving as it can make the brussels sprouts mushy and diminish their delightful roasted flavor.

• preheat your oven to 350°f (175°c). spread the leftover brussels sprouts on a baking sheet and cover them with aluminum foil to prevent them from drying out. heat for about 10-15 minutes until they're warmed through and regain their delightful crispiness.

• use a skillet on medium heat for a quick stovetop method. add a splash of olive oil to the pan and toss in the brussels sprouts. sauté them for about 5-7 minutes, stirring occasionally, until they are heated evenly and have a slight char.

• for a speedy option, place the brussels sprouts in a microwave-safe dish. cover them with a microwave-safe lid or plastic wrap with a few holes poked in it. heat on medium power for 1-2 minutes, checking and stirring halfway through to ensure even reheating.

• if you have an air fryer, preheat it to 350°f (175°c). arrange the brussels sprouts in a single layer in the basket. heat for about 3-5 minutes, shaking the basket halfway through, to achieve a crispy texture reminiscent of their freshly roasted state.

• Oven: Used to roast the brussels sprouts at a consistent temperature, ensuring they become tender and slightly crispy.

• Mixing bowl: A container to combine the brussels sprouts with olive oil, salt, and pepper, ensuring even coating.

• Baking sheet: A flat pan where the brussels sprouts are spread in a single layer for roasting.

• Measuring spoons: Used to accurately measure the olive oil, salt, pepper, and balsamic vinegar.

• Knife: Essential for trimming and halving the brussels sprouts before roasting.

• Cutting board: A surface to safely trim and halve the brussels sprouts.

• Tongs: Handy for tossing the brussels sprouts with balsamic vinegar after roasting, ensuring even coating.

Prep in advance: Trim and halve the brussels sprouts the night before and store them in an airtight container in the fridge.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch roasting: Double the recipe and roast extra brussels sprouts to use in salads or as a side dish later in the week.

Quick balsamic glaze: Reduce balsamic vinegar on the stovetop while the brussels sprouts roast for a thicker, more flavorful drizzle.