Crispy Roasted Brussels Sprouts with Balsamic Twist

These crispy roasted Brussels sprouts tossed in balsamic vinegar elevate a humble vegetable into a show-stopper.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Appetizers

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sprouts

2 lbs Brussels Sprouts, halved Choose firm, fresh sprouts for the best flavor.
3 tbsp Extra Virgin Olive Oil Or use avocado oil as a substitute.
1 tsp Kosher Salt Enhances overall flavor.

For the Glaze

1/4 cup Balsamic Vinegar Provides acidity and sweetness.

For the Toppings

1/2 cup Shaved Parmesan Cheese Adds a savory finish.
1 cup Pomegranate Arils Offers visual appeal; dried cranberries can be used as an alternative.

Equipment

oven
baking sheet
Small Bowl
whisk

Method

Step-by-Step Instructions

Preheat the oven to 425°F (220°C). Position the oven rack in the lower third.
Whisk together 3 tbsp of Extra Virgin Olive Oil, 2 tbsp of balsamic vinegar, and 1 tsp of kosher salt in a small bowl.
Toss 2 lbs of halved Brussels sprouts with two-thirds of the dressing on a baking sheet. Arrange cut-side down.
Roast the sprouts for 20-25 minutes until golden brown and crispy.
Toss the roasted sprouts with 1/2 cup of shaved Parmesan cheese immediately after taking them out of the oven.
Transfer to a serving platter and sprinkle with 1 cup of pomegranate arils, then drizzle remaining dressing if desired.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 14gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 100mgCalcium: 150mgIron: 2mg

Notes

For even cooking, ensure Brussels sprouts are halved evenly and cut-side down before roasting. Can marinate for extra flavor.

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