This Traditional Oven-Roasted Brussels Sprouts recipe will transform the way you think about these little green gems. With a perfect balance of crispy and tender, they're elevated with a balsamic glaze that adds just the right touch of sweetness. Perfect for a side dish that pairs with almost anything!
Brussels sprouts are the star of this dish, bringing a subtle bitterness that mellows and sweetens when roasted. Olive oil plays a dual role, helping to roast the sprouts to golden perfection and adding a rich, fruity flavor. Salt and pepper are your trusty seasoning duo, enhancing the natural flavors without overpowering them. Garlic powder infuses a mild, savory aroma that complements the nuttiness of the sprouts. The balsamic vinegar and honey glaze adds a touch of acidity and sweetness, perfectly balancing the dish.
These Brussels sprouts make a fantastic side dish for roasted chicken or beef. They also pair beautifully with a creamy risotto or a simple pasta dish. For a holiday meal, serve them alongside turkey or ham for a festive touch.
First things first, preheat your oven to 400°F (200°C). This temperature is key for achieving that perfect crispy exterior. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Next, prep your Brussels sprouts. Trim off the ends and peel away any yellow or damaged outer leaves. Cut each sprout in half, which will help them cook evenly and absorb more flavor.
In a large mixing bowl, combine the halved sprouts with olive oil, a teaspoon of salt, half a teaspoon of pepper, and a teaspoon of garlic powder. Toss them around until they're well-coated. This ensures every bit of Brussels sprout gets a little love.
Spread the sprouts out on your prepared baking sheet in a single layer. Give them some space, so they roast instead of steaming. Pop them in the oven for 25-30 minutes. Halfway through roasting, give them a good stir to ensure even browning.
While the sprouts are roasting, let's make the glaze. In a small saucepan, heat a tablespoon each of balsamic vinegar and honey over low heat. Stir until they combine and slightly thicken. This only takes a few minutes, so keep an eye on it!
Once the Brussels sprouts are done roasting, drizzle the balsamic glaze over them. Serve them hot, and enjoy the delightful mix of flavors and textures!
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