Balsamic Brussels Sprouts
Balsamic Brussels sprouts are an oven-roasted side dish made with halved Brussels sprouts, garlic, olive oil, and a sweet-tangy balsamic glaze.
Ingredients
- 1 pound brussels sprouts, halved
- 3 garlic cloves, minced
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- ½ cup toasted pecans
- ½ cup pomegranate seeds
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, toss Brussels sprouts with olive oil, garlic, salt, and pepper until evenly coated.
- Spread in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until tender and caramelized.
- In a small bowl, whisk together balsamic vinegar and honey. Drizzle over roasted Brussels sprouts and toss to coat.
- Transfer to a serving dish and top with toasted pecans and pomegranate seeds.
Nutrition
Notes
- Cut Brussels Sprouts Evenly: Halving them helps ensure even roasting and better caramelization.
- Roast Cut-Side Down: Placing the sprouts cut-side down encourages browning and crisp edges.
- Add Balsamic After Roasting: Drizzling the balsamic glaze after roasting prevents it from burning in the oven.
- Toast the Pecans First: Lightly toasting the nuts enhances flavor and keeps them crunchy.
- Taste Before Serving: Adjust sweetness or acidity with a little extra honey or balsamic if needed.
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