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Balsamic roasted Brussels sprouts are a tasty side dish. They combine sweet and tangy flavors. You can serve them warm with any meal. This recipe is simple and quick to make. It takes about 35 minutes from start to finish. To make this delightful dish, you will need: - 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons honey or maple syrup - 2 tablespoons olive oil - 1 teaspoon Dijon mustard - 1 garlic clove, minced - Salt and pepper to taste - ¼ cup feta cheese, crumbled (optional) - 2 tablespoons toasted walnuts or pecans (optional) These ingredients create a great balance of taste and texture. You can add a few items to elevate your dish: - Feta cheese adds a creamy texture. - Toasted walnuts or pecans give a nice crunch. Feel free to mix and match these options. They can make the dish even more enjoyable! To start, gather all your ingredients. You will need: - 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons balsamic vinegar - 2 tablespoons honey or maple syrup - 2 tablespoons olive oil - 1 teaspoon Dijon mustard - 1 garlic clove, minced - Salt and pepper to taste - ¼ cup feta cheese, crumbled (optional) - 2 tablespoons toasted walnuts or pecans (optional) Make sure to wash the Brussels sprouts well. Trim the ends and cut them in half. This helps them cook evenly and absorb the flavor. Now, preheat your oven to 425°F (220°C). While it heats, line a baking sheet with parchment paper. This makes for easy cleanup. In a small bowl, combine the balsamic vinegar, honey or maple syrup, olive oil, Dijon mustard, minced garlic, salt, and pepper. Whisk them together until smooth. In a large bowl, toss the halved Brussels sprouts with the balsamic mixture. Make sure each piece is well-coated. Spread the Brussels sprouts on the baking sheet in a single layer. Avoid crowding them, as this ensures they roast well. Roast them in the oven for 20-25 minutes. Toss them halfway through cooking. They should be tender and caramelized when done. To get that perfect roast, keep these tips in mind: - Ensure your Brussels sprouts are dry before tossing them in the balsamic mix. This helps them caramelize better. - Use a high-quality balsamic vinegar for a richer flavor. - If you want a crispy texture, give them space on the baking sheet. Overcrowding leads to steaming, not roasting. - If you like a bit of crunch, add crumbled feta cheese and toasted nuts right after roasting. This adds flavor and texture. Follow these steps, and you'll have a vibrant side dish that is sure to impress! One common mistake is overcrowding the baking sheet. If you pack the Brussels sprouts too tightly, they won't roast well. Instead, spread them out in a single layer. This helps them get that nice, crispy texture. Another mistake is not preheating the oven enough. Roasting at 425°F (220°C) is key. If the oven isn’t hot, the sprouts will steam instead of roast. Don’t skip the tossing step halfway through. This ensures that all sides get that beautiful caramelization. Lastly, taste before serving. Adjust the salt and pepper to match your flavor. You can boost the flavor by adding spices. Try smoked paprika or red pepper flakes for a kick. Both add warmth and depth to the dish. For a nutty twist, use toasted sesame oil instead of olive oil. This adds a unique flavor that pairs well with the balsamic vinegar. Mix in fresh herbs like thyme or rosemary after roasting. These herbs add freshness and elevate the dish. You might also consider drizzling extra balsamic vinegar on top before serving for added richness. To make your cooking easier, use a large mixing bowl. A sturdy whisk is great for mixing the dressing. A baking sheet lined with parchment paper helps with easy cleanup. Using a sharp knife makes it simple to halve the Brussels sprouts. A reliable oven thermometer ensures your oven is at the right temperature. Finally, a good pair of tongs helps you toss the Brussels sprouts without making a mess. These tools will help you make the best Balsamic Roasted Brussels Sprouts. {{image_2}} You can play with flavors to change this dish. Try adding some soy sauce for a savory twist. A pinch of red pepper flakes can add heat. For a sweet touch, mix in some orange zest or cranberry. Each option gives a new taste while keeping the core of the dish. This dish is easy to adapt. To make it vegan, just skip the feta cheese or use a plant-based alternative. The balsamic vinegar, olive oil, and sprouts are all naturally vegan. For gluten-free, ensure your Dijon mustard is gluten-free. Most brands are safe, but check the label to be sure. Brussels sprouts shine in the fall, but you can add seasonal ingredients. In winter, toss in some roasted carrots or parsnips. In spring, add peas or asparagus for color. Summer brings fresh herbs like basil or mint, which brighten the dish. Each season offers a new way to enjoy these sprouts. After roasting, let the Brussels sprouts cool for about 30 minutes. This step helps keep the texture. If you skip this, steam can gather. That can make them soggy. Spread them out on a plate or baking sheet. This way, they cool evenly. Store the cooled Brussels sprouts in an airtight container. They stay fresh in the fridge for up to 3 days. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe bag. Squeeze out all the air before sealing. They can last up to 3 months in the freezer. To reheat Brussels sprouts, use the oven for the best texture. Preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat them for about 10 to 15 minutes. This method keeps them crispy. You can also microwave them. Just heat in short bursts of 30 seconds. Check for warmth between each burst. When choosing fresh Brussels sprouts, look for bright green, firm sprouts. They should feel heavy for their size. Avoid any that are yellow or wilting. The leaves should be tightly packed and not loose. Smaller sprouts usually taste sweeter and are less bitter. If you can, buy them still on the stalk for freshness. Yes, you can prepare Balsamic Roasted Brussels sprouts in advance. You can wash and trim the sprouts a day early. Store them in a sealed bag in the fridge. You can also mix the balsamic glaze ahead of time and keep it in the fridge. Just toss everything together and roast when you're ready. Balsamic Roasted Brussels sprouts pair well with many dishes. Try serving them with roasted chicken or pork. They also work great in salads with nuts and cheese. If you want a hearty meal, serve them with quinoa or rice. The sweet and tangy flavor adds a nice touch to any main dish. This blog post covered everything you need for perfect Balsamic Roasted Brussels Sprouts. We reviewed the key ingredients and step-by-step instructions. I shared helpful tips and tricks to avoid common mistakes. You learned about tasty variations and how to store your dish safely. In the end, experimenting with flavors and techniques can make cooking fun and delicious. With the right methods, your Brussels sprouts will impress anyone. Enjoy cooking and tasting new ideas!

Balsamic Roasted Brussels Sprouts

Discover the perfect side dish with these Balsamic Glazed Brussels Sprouts Delight! This easy recipe combines Brussels sprouts with a tangy balsamic glaze, honey, and garlic for a flavorful and healthy addition to your meals. Roasted to perfection and topped with optional feta and nuts, these sprouts are sure to impress. Click to explore this delightful recipe and elevate your dinner routine!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons balsamic vinegar

2 tablespoons honey or maple syrup

2 tablespoons olive oil

1 teaspoon Dijon mustard

1 garlic clove, minced

Salt and pepper to taste

¼ cup feta cheese, crumbled (optional)

2 tablespoons toasted walnuts or pecans (optional)

Instructions
 

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

    In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined.

      In a large mixing bowl, add the halved Brussels sprouts. Pour the balsamic mixture over the sprouts and toss until they’re evenly coated.

        Spread the Brussels sprouts in a single layer on the prepared baking sheet. Make sure they are not overcrowded for even roasting.

          Roast in the preheated oven for 20-25 minutes, tossing halfway through, until they are tender and caramelized.

            Once roasted, remove from the oven and top with crumbled feta cheese and toasted walnuts or pecans if using.

              Serve warm as a side dish or a delicious salad topping.

                Prep Time: 10 mins | Total Time: 35 mins | Servings: 4