From the Cook
From the Cook
From the Cook
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Roasted Balsamic Brussels Sprouts
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Instructions
1
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Preheat the oven to 425F degrees. Cut the brussels sprouts in half and the red onion into chunks.
2
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Place the brussels sprouts and onions on a baking sheet, drizzle with the oil and salt, and toss to thoroughly coat.
3
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Roast until the Brussels sprouts are fork tender and the leaves begin to crisp, about 40 minutes.
4
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Remove from the oven, and toss with the reduced balsamic vinegar.
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Tips & Tricks (5)
- Dry Your Brussels Sprouts Thoroughly 💧Pat Brussels sprouts completely dry with paper towels before roasting—moisture prevents browning and crispy edges that are essential for this dish.
- Don't Crowd the Pan 📦Arrange Brussels sprouts in a single layer cut-side down with space between them; overcrowding traps steam and prevents the caramelization needed for crispy exteriors.
- Reduce Balsamic in Advance ⏱️Simmer your balsamic vinegar for 10-15 minutes until syrupy before tossing with roasted vegetables; this concentrates the sweetness and prevents excess liquid from softening the crispy sprouts.
- Toss at the Perfect Moment 🎯Add the balsamic glaze immediately after roasting while the Brussels sprouts are still hot and crispy; this allows the glaze to coat evenly without the vegetables losing their texture.
- Caramelize Red Onions Separately 🧅Roast red onions separately for the first 15 minutes before adding to Brussels sprouts, ensuring they develop deep caramelization and sweet flavor without releasing excess moisture.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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