Hey y’all! Today, we’re diving into some deliciousness with a recipe for Roasted Brussels Sprouts with Balsamic Glaze. If you’re looking to impress at your next family gathering or just want to enjoy some tasty veggies, this dish is sure to deliver the flavor. Let’s break it down step by step!
Featured Image
Check out this beautiful dish of roasted Brussels sprouts, glistening with that scrumptious balsamic glaze. It’s not just a pretty sight; it’s packed with flavor!
Ingredients
Gather these simple ingredients to make this tasty side dish:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup balsamic glaze
- 1 tablespoon maple syrup (optional, for a touch of sweetness)
- Toasted walnuts or pecans (optional, for some crunch)
- Fresh parsley, chopped (for garnish)
Instructions
Now, let’s get cookin’! Follow these simple steps to whip up your roasted Brussels sprouts:
- Preheat your oven to 400°F (200°C). We want it nice and hot for the best roasting.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Make sure they’re evenly coated to ensure that beautiful caramelization.
- Spread the Brussels sprouts out on a baking sheet in a single layer. We want them to roast, not steam, so give ’em some space!
- Roast in the oven for about 25-30 minutes, or until they’re golden brown and tender. Halfway through, give ’em a toss to ensure even cooking.
- While they’re roasting, mix together the balsamic glaze and maple syrup (if using) in a small bowl. This will be our flavor booster!
- Once the Brussels sprouts are done, drizzle the balsamic mixture over the top and toss to combine. Let it sit for a minute so those flavors meld.
- For an extra crunch and nuttiness, sprinkle some toasted walnuts or pecans on top before serving. Garnish with chopped parsley to add a fresh touch.
- Serve these bad boys warm as a side dish, and watch them disappear!
Alright now, enjoy these roasted Brussels sprouts at your next meal. They’re a perfect balance of savory and sweet, and I’m tellin’ you, they’ll have everyone coming back for more. Happy cooking!
