Ingredients with Measurements:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1 garlic clove, minced
- 1/4 tsp red pepper flakes (optional)
Special equipment needed:
- Baking sheet
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast the Brussels sprouts for 20-25 minutes, or until they are tender and lightly browned.
5. While the Brussels sprouts are roasting, make the balsamic glaze.
6. In a small saucepan, combine balsamic vinegar, honey, garlic, and red pepper flakes (if using).
7. Bring the mixture to a simmer over medium heat.
8. Reduce the heat to low and let the mixture simmer for 10-15 minutes, or until it has thickened and reduced by half.
9. Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat.
10. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
- Total time: 30-35 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 as a side dish.
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of vinegar in place of balsamic vinegar.
- Maple syrup or agave nectar can be used instead of honey.
- If you don't have red pepper flakes, you can use cayenne pepper or omit it altogether.
Variations:
- Add chopped bacon or pancetta to the Brussels sprouts before roasting.
- Top the Brussels sprouts with crumbled goat cheese or feta cheese before serving.
- Add sliced almonds or chopped pecans to the Brussels sprouts before roasting.
Tips and tricks:
- Make sure to trim the ends of the Brussels sprouts and halve them so they cook evenly.
- Don't overcrowd the baking sheet, or the Brussels sprouts won't roast properly.
- Keep an eye on the balsamic glaze as it simmers, stirring occasionally to prevent it from burning.
- If the glaze is too thick, you can thin it out with a little bit of water.
Storage instructions:
- Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Brussels sprouts in the microwave or in a 350°F (175°C) oven until heated through.
Presentation ideas:
- Serve the Brussels sprouts in a large bowl or on a platter.
- Garnish with fresh herbs, such as parsley or thyme.
Pairings:
- This dish pairs well with roasted chicken, pork tenderloin, or steak.
Suggested side dishes:
- Mashed sweet potatoes
- Roasted carrots
- Garlic bread
Troubleshooting advice:
- If the Brussels sprouts are not browning evenly, rotate the baking sheet halfway through cooking.
- If the balsamic glaze is too thin, let it simmer for a few more minutes until it thickens.
- If the glaze is too thick, add a little bit of water to thin it out.
Food safety advice:
- Make sure to wash the Brussels sprouts thoroughly before using them.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Brussels sprouts are a member of the cabbage family and are believed to have originated in Belgium in the 16th century.
Flavor profiles:
- The Brussels sprouts are roasted until tender and lightly browned, and then drizzled with a sweet and tangy balsamic glaze.
Serving suggestions:
- Serve the Brussels sprouts as a side dish with your favorite main course.
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