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Roasted Brussels Sprouts

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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 180
Ingredients Equipment Method 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
  1. Preheat the oven to 425°F (220°C). Position the oven rack in the lower third.
  2. Whisk together 3 tbsp of Extra Virgin Olive Oil, 2 tbsp of balsamic vinegar, and 1 tsp of kosher salt in a small bowl.
  3. Toss 2 lbs of halved Brussels sprouts with two-thirds of the dressing on a baking sheet. Arrange cut-side down.
  4. Roast the sprouts for 20-25 minutes until golden brown and crispy.
  5. Toss the roasted sprouts with 1/2 cup of shaved Parmesan cheese immediately after taking them out of the oven.
  6. Transfer to a serving platter and sprinkle with 1 cup of pomegranate arils, then drizzle remaining dressing if desired.

Notes

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