Roasted Brussels Sprouts with Balsamic
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These little sprouts are packed with flavor and a zesty tang is added with the yummolicious balsamic. Not only do they taste amazing, the nutrition benefits are plentiful when it comes to Brussels spouts. They are loaded with antioxidants such as vitamin C and beta-carotene which help reduce the risks of chronic diseases. Some studies suggest the compounds in Brussels sprouts may reduce the risk of colon and lung cancer. Lastly, they are loaded with fiber, potassium and can help increase heart health by reducing blood pressure and supporting healthy cholesterol levels.
Equipment
- food processor for shredding Brussels sprouts optional
- Large Mixing Bowl
- large sheet pan
- Whisk for making vinaigrette
- silicone spatula
Ingredients
- 1 ½ lbs Brussels sprouts shredded
- 2 tbsp extra virgin olive oil
- 4 tbsp Christine's balsamic vinaigrette (click for recipe) divided
- salt and pepper to taste
Instructions
- Preheat oven to 400℉
- Clean and trim off ends of the sprouts, thinly slice or shred in a food processor
- Toss sprouts in a large bowl with EVOO, 2 tbsp balsamic vinaigrette, salt and pepper
- Spread the sprouts in one even layer on a large sheet pan.
- Roast for 25 minutes, mix the sprouts after 10 minutes to cook evenly.
- Remove from oven and toss sprouts in a large bowl with remaining balsamic vinaigrette
- Serve immediately.
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Cooking Tips for Perfect Brussels Sprouts
- Shred Thinly: Thinly slicing or shredding your Brussels sprouts helps them cook evenly and get that delicious crispiness. A food processor makes this quick and easy, but a sharp knife works well too.
- Don’t Overcrowd: Spread your sprouts out on the baking sheet. If they’re too close together, they’ll steam instead of roast. You want those crispy, caramelized edges.
- Toss Midway: Give the sprouts a stir halfway through cooking to ensure even browning.
- Finish with Freshness: A squeeze of lemon juice or a sprinkle of lemon zest right before serving adds brightness and balances the flavors.
Tools to Make It Easy
- Food Processor: Perfect for shredding Brussels sprouts in no time.
- Large Sheet Pan: Ensures your sprouts have enough room to roast properly.
- Whisk: Essential for emulsifying the vinaigrette to creamy perfection.
- Silicone Spatula: Great for tossing the roasted sprouts without losing any vinaigrette.
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