These Roasted Brussels Sprouts with Balsamic Glaze are roasted to crispy perfection with olive oil and sprigs of recent rosemary. With simply 5 minutes of prep, they’re a deliciously easy facet dish.
I’ve been making an effort to share extra of the easy vegetable facet dishes that I make frequently with you all. Recipes like my Sautéed Inexperienced Beans and Sheet Pan Roasted Greens are sometimes ignored however very important to any residence cooks assortment. So right here we go!
These rosemary Roasted Brussels Sprouts with Balsamic Glaze are an everyday on my menus via the autumn and winter months. They’re simple sufficient to make on a busy weeknight however particular sufficient to serve with a vacation meal.
Ingredient Notes
- Brussels sprouts: Recent brussels sprouts are agency and inexperienced in coloration. Keep away from any with wilted or yellowing leaves.
- Oil: Additional virgin olive oil.
- Seasoning: Granulated garlic is a good way to impart garlic taste to roasted veggies with out the black bits that outcome once you cook dinner recent garlic at a excessive temperature. You’ll additionally want some salt and freshly floor black pepper.
- Recent herbs: A number of sprigs of recent rosemary.
- Balsamic glaze: Most shops carry bottled balsamic glaze now and it’s such an important shortcut! I hold a bottle of Nonna Pia’s in my fridge always and it’s a fast approach so as to add taste to roasted veggies and extra.
How you can Trim Brussels Sprouts
Use a pointy knife to trim the woody stem finish of every Brussels sprout. Since sprouts can range in measurement – from tiny to giant – it’s essential to make sure they’re comparable in measurement for even roasting. When you have any bigger sprouts, merely slice them in half earlier than inserting them within the oven.
How you can Make Rosemary Roasted Brussels Sprouts
- Preheat oven to 425 levels F.
- Place the trimmed brussels sprouts on a big rimmed baking sheet. Drizzle them with the olive oil and season with granulated garlic, salt, and pepper, and toss to distribute the oil and seasoning.
- Place the rosemary sprigs on prime of the sprouts and switch the baking sheet to the oven preheated to 425 F levels F. Roast, stirring with a spatula after the primary 10 minutes and a couple of times extra earlier than the top of the cooking time. Take a look at for doneness by piercing a sprout with the tip of a pointy knife and when tender, take away them from the oven.
- Permit the sprouts to relaxation for two or 3 minutes, then take away the rosemary sprigs and pull any remaining leaves off the stems and scatter them over the sprouts. Discard the stems. Drizzle with the balsamic glaze and toss evenly.
Favourite Brussels Sprouts Recipes
There are such a lot of methods to organize this scrumptious veggie. Shaved brussels sprouts are scrumptious serve uncooked in my Brussels Sprouts Coleslaw or served heat in my Roasted Shaved Brussels Sprouts. In the event you’re trying to make a huge impact on the vacations, you’ll love my Honey Roasted Carrots and Brussels Sprouts. I completely love the flavour after they’re roasted with apples for my Apple Cider Rooster.
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Roasted Brussels Sprouts with Balsamic Glaze
These Roasted Brussels Sprouts with Balsamic Glaze are roasted to crispy perfection with olive oil and sprigs of recent rosemary. With simply 5 minutes of prep, they’re a deliciously easy facet dish.
Directions
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Preheat oven to 425 levels F.
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Trim the woody ends of the brussels sprouts and slice any giant sprouts in half and place them on a big rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with granulated garlic, salt, and pepper, and toss once more to distribute the seasonings. Place the rosemary sprigs on prime of the brussels sprouts and switch the baking sheet to the oven. Bake for 20 to 25 minutes, stirring with a spatula after the primary 10 minutes and a couple of times extra earlier than the top of the cooking time. Take a look at for doneness by piercing a sprout with the tip of a pointy knife and when tender, take away them from the oven.
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Permit the sprouts to relaxation for two or 3 minutes, then take away the rosemary sprigs and pull any remaining leaves off the stems and scatter them over the sprouts. Discard the stems. Drizzle with the balsamic glaze, toss evenly, and serve.
Vitamin
Energy: 117 kcal · Carbohydrates: 16 g · Protein: 5 g · Fats: 5 g · Saturated Fats: 1 g · Polyunsaturated Fats: 1 g · Monounsaturated Fats: 3 g · Sodium: 135 mg · Potassium: 596 mg · Fiber: 6 g · Sugar: 4 g · Vitamin A: 1144 IU · Vitamin C: 129 mg · Calcium: 65 mg · Iron: 2 mg
Vitamin info is robotically calculated utilizing generic substances, and is an estimate not a assure. For extra correct outcomes, please check with the labels in your substances at residence.
