Ingredients with Measurements:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper.
3. Add the halved Brussels sprouts to the bowl and toss until they are evenly coated with the balsamic mixture.
4. Arrange the Brussels sprouts in a single layer on a baking sheet.
5. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until they are tender and caramelized, stirring once halfway through.
6. Remove the baking sheet from the oven and let the Brussels sprouts cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 120mg
Total carbohydrate: 14g
Dietary fiber: 4g
Total sugars: 8g
Protein: 3g
Substitutions for ingredients:
- You can use maple syrup instead of honey.
- You can use whole-grain mustard instead of Dijon mustard.
- You can add chopped nuts, such as pecans or walnuts, for extra crunch.
Variations:
- You can add bacon bits or crumbled feta cheese for extra flavor.
- You can sprinkle some red pepper flakes for a spicy kick.
- You can add some sliced red onions or garlic cloves for extra depth of flavor.
Tips and Tricks:
- Make sure to trim the Brussels sprouts and cut them in half for even roasting.
- Toss the Brussels sprouts in the balsamic mixture until they are evenly coated.
- Roast the Brussels sprouts in a single layer for even cooking and caramelization.
- Stir the Brussels sprouts once halfway through cooking to ensure they cook evenly.
Storage Instructions:
Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the roasted Brussels sprouts, place them on a baking sheet and roast them in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation Ideas and Garnishes:
- Serve the roasted Brussels sprouts in a bowl or on a platter.
- Garnish with fresh herbs, such as parsley or thyme.
- Drizzle some extra balsamic vinegar or olive oil on top for extra flavor.
Pairings and Suggested Side Dishes:
- Balsamic roasted Brussels sprouts pair well with roasted chicken, grilled steak, or baked salmon.
- Serve them with mashed sweet potatoes, roasted carrots, or sautéed mushrooms.
Troubleshooting Advice:
- If the Brussels sprouts are not caramelizing, increase the oven temperature or broil them for a few minutes.
- If the Brussels sprouts are too dry, add more olive oil or balsamic vinegar to the mixture.
Food Safety Advice:
- Wash the Brussels sprouts thoroughly before trimming and halving them.
- Store the leftover roasted Brussels sprouts in the refrigerator and consume them within 3 days.
Food History and Flavor Profiles:
Brussels sprouts are a member of the cabbage family and originated in Belgium in the 16th century. Balsamic vinegar is a traditional Italian vinegar made from grape must and aged in wooden barrels. The combination of sweet and tangy flavors in this recipe creates a delicious balance of flavors.
Serving Suggestions:
Serve the balsamic roasted Brussels sprouts as a side dish for a holiday dinner, a weeknight meal, or a potluck party.
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