Roasted Brussels sprouts have become a modern favorite for their caramelized, crispy edges and tender centers. This recipe elevates the humble vegetable with a sweet and tangy balsamic reduction, balanced by the earthy richness of toasted pistachios. The optional addition of parmesan cheese brings a savory finish, while the brown sugar complements the balsamic glaze, giving the Brussels sprouts a beautiful caramelized coating. This dish is perfect as a side for any meal or a standout vegetarian dish that’s packed with flavor.
Ingredients:
- About 1¼ pounds Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- About ¼ cup balsamic reduction or glaze (store-bought or homemade)
- 1 tablespoon light brown sugar, packed
- Parmesan cheese, optional for garnishing
- Toasted pistachios, optional for garnishing
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Brussels Sprouts: In a spacious bowl, combine the halved Brussels sprouts with olive oil, seasoning them with salt and pepper, then toss well to coat. Ensure the Brussels sprouts are evenly coated with the oil and seasoning.
- Roast the Brussels Sprouts: Arrange the Brussels sprouts in a single layer on a baking tray. Roast them in the preheated oven for 20-25 minutes, flipping halfway through, until they are crispy on the outside and tender on the inside.
- Make the Balsamic Glaze (Optional): If you’re making your own balsamic reduction, pour about ½ cup of balsamic vinegar into a small saucepan and simmer over low heat until it reduces by half and becomes thick and syrupy (about 10-15 minutes). Stir in the light brown sugar during the last few minutes of cooking to enhance the sweetness.
- Toss with Balsamic Glaze: Once the Brussels sprouts are roasted, drizzle them with the balsamic glaze and toss to coat evenly. You can use either store-bought or your homemade balsamic reduction.
- Add Garnishes: Sprinkle the roasted Brussels sprouts with optional garnishes like toasted pistachios for a crunchy texture and parmesan cheese for extra savory depth.
- Serve: Serve the balsamic Brussels sprouts hot as a side dish or a light vegetarian main course.
Conclusion:
These roasted balsamic Brussels sprouts combine the perfect balance of sweet, tangy, and savory flavors, making them a hit at any dinner table. The crispy edges, tender centers, and rich balsamic glaze make this dish a delightful addition to any meal, while the toasted pistachios add a satisfying crunch. Whether served as a side or enjoyed on their own, these Brussels sprouts are sure to impress.
Roasted Balsamic Brussels Sprouts with Toasted Pistachios
Ingredients
- About 1¼ pounds Brussels sprouts trimmed and halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- About ¼ cup balsamic reduction or glaze store-bought or homemade
- 1 tablespoon light brown sugar packed
- Parmesan cheese optional for garnishing
- Toasted pistachios optional for garnishing
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Brussels Sprouts: In a spacious bowl, combine the halved Brussels sprouts with olive oil, seasoning them with salt and pepper, then toss well to coat. Ensure the Brussels sprouts are evenly coated with the oil and seasoning.
- Roast the Brussels Sprouts: Arrange the Brussels sprouts in a single layer on a baking tray. Roast them in the preheated oven for 20-25 minutes, flipping halfway through, until they are crispy on the outside and tender on the inside.
- Make the Balsamic Glaze (Optional): If you’re making your own balsamic reduction, pour about ½ cup of balsamic vinegar into a small saucepan and simmer over low heat until it reduces by half and becomes thick and syrupy (about 10-15 minutes). Stir in the light brown sugar during the last few minutes of cooking to enhance the sweetness.
- Toss with Balsamic Glaze: Once the Brussels sprouts are roasted, drizzle them with the balsamic glaze and toss to coat evenly. You can use either store-bought or your homemade balsamic reduction.
- Add Garnishes: Sprinkle the roasted Brussels sprouts with optional garnishes like toasted pistachios for a crunchy texture and parmesan cheese for extra savory depth.
- Serve: Serve the balsamic Brussels sprouts hot as a side dish or a light vegetarian main course.