Oven-Roasted Balsamic Brussels Sprouts
Brussels sprouts are an often under-appreciated vegetable. Roasted with garlic and balsamic vinegar, however, they are a truly delicious side and pack an impressive nutritional punch.
Ingredients
- 1 pound fresh Brussels sprouts
- 1 1/2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons balsamic vinegar divided
- 3-4 cloves fresh garlic minced
- 1/2 teaspoons Kosher salt plus more for sprinkling before serving
- 1/4 teaspoons freshly ground black pepper
Instructions
- Preheat oven to 425. Line a baking sheet with parchment or aluminum foil and set aside.
- Rinse sprouts in cool water and then chop off the tough ends. Pull any straggly leaves off the sprouts and then chop each sprout in half vertically. Place in a medium bowl.
- In a small bowl, whisk together oil, 1 1/2 tablespoons of the balsamic vinegar, minced garlic, salt, and the freshly ground black pepper. Drizzle over the chopped sprouts and then toss to combine. Spread the sprouts out evenly over the baking sheet and roast for 20-25 minutes or until the sprouts are tender-crisp.
- Remove from oven, transfer to a serving dish, drizzle with the reserved tablespoon of vinegar, and sprinkle with kosher salt to taste. Serve immediately.
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