Garlic & Herb Roasted Brussels Sprouts w/ Balsamic Vinegar
Give Brussels sprouts a chance! This recipe creates delicious sweet and savory roasted Brussels sprouts, tender on the inside and lightly crisped on the outside. With fresh herbs, garlic chunks, a drizzle of honey, and pop of bright tangy balsamic vinegar flavor - they're absolutely delicious! Top them with your favorite hard cheese to bring these roasted Brussels sprouts to another level.
Equipment
- Roasting pan or baking sheet
Ingredients
- 2 pounds Brussels sprouts
- 4 Tbsp Extra virgin olive oil
- 2-3 Tbsp Aged balsamic vinegar (3 tbsp if using thinner, less sweet vinegars, or 2 tbsp for thick, sweeter, syrup-like vinegar)
- 1 Tbsp Honey (Optional - omit if using thick sweet vinegar)
- Sea salt and black pepper, to taste
- 6-8 cloves Garlic
- 1 Tbsp Fresh chopped thyme, oregano and sage each. (Sub with 1 teaspoon dry herbs each)
- Small handful of fresh rosemary
- Freshly grated parmesan, romano, asiago, manchego or similar hard cheese (Optional, for topping at end)
Instructions
- Wash the Brussels sprouts, trim off the hard butt end, and cut them in half. It is okay to leave any tiny ones whole.
- Wash the fresh herbs and finely chop the thyme, oregano, and sage. We leave the rosemary whole on the stem, removed after roasting before serving.
- In a mixing bowl, combine the Brussels sprouts, chopped and whole herbs, and cloves of garlic (peeled and lightly crushed).
- Drizzle over 4 tablespoons of extra virgin olive oil, 2 to 3 tablespoons of aged balsamic vinegar, and 1 tablespoon of honey (unless you’re using a thick, sweet vinegar - then skip the honey).
- Season with a few shakes of sea salt and black pepper, to taste.
- Thoroughly mix to combine, cover the bowl, and move it to the refrigerator to marinate. Allow to marinate for several hours or overnight. Shake or stir on occasion while marinating.
- Preheat your oven to 400°F. Dump out the marinated Brussels sprouts into a baking sheet, leaving behind any chopped herb bits that didn't adhere to the Brussels sprouts. Spread them out evenly across the pan.
- Roast for approximately 40 minutes, until tender to the fork and lightly browned and crisp outside. (Stir or shake the pan halfway through to promote even cooking.
- If you're adding cheese, push all the Brussels sprouts together into one section of the pan, touching side by side to minimize visible pan space. Sprinkle a nice layer of grated cheese over them, and return the pan to the oven to allow the cheese to melt – about five more minutes.
- Serve and enjoy!
- Roasted Brussels sprouts are best served warm and fresh, right from the oven. They won’t be as crispy later, but I personally love them almost just as much as leftovers. Store them in the refrigerator, and consume within five to seven days.
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