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To make Roasted Brussels Sprouts with Balsamic Glaze, you need these key items: - 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 2 tablespoons balsamic vinegar - 1 tablespoon honey - 2 cloves garlic, minced - Salt and pepper, to taste These ingredients form the base of our dish. The Brussels sprouts give a nice crunch and earthy flavor. Olive oil helps with roasting, adding richness. Balsamic vinegar and honey create a sweet and tangy glaze. Garlic adds a savory kick. Salt and pepper enhance all the tastes. For the balsamic glaze, you primarily use balsamic vinegar and honey. This mix creates a syrup-like texture when heated. Here's how to make it: - Combine 2 tablespoons balsamic vinegar - Add 1 tablespoon honey You simmer this mixture until thick. It adds a delicious finish to your Brussels sprouts. While the main ingredients are great on their own, you can add more: - ¼ cup grated Parmesan cheese (optional) - Fresh parsley, chopped for garnish Parmesan cheese adds a salty, creamy element that many love. Chopped parsley gives a fresh pop of color and flavor. Feel free to customize your dish with these extras. Check the Full Recipe for more tips on creating this delightful dish. Start by trimming the ends of each Brussels sprout. Cut them in half to help them cook evenly. Rinse them under cold water to remove any dirt. Pat them dry with a towel. This step is key for crispiness. In a bowl, mix balsamic vinegar and honey. Add minced garlic for flavor. This mix adds a sweet and tangy taste to the sprouts. You can also add salt and pepper to enhance the flavor. Stir until well combined. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. This helps with easy cleanup. In a large bowl, toss the Brussels sprouts with olive oil and the balsamic glaze. Spread them in a single layer on the baking sheet, cut side down. Roast for 20-25 minutes. Halfway through, give them a good toss. This ensures even cooking. The sprouts should be tender and golden brown when done. If you want, sprinkle grated Parmesan cheese on top. Return to the oven for 5 more minutes. This will melt the cheese. Once done, drizzle more balsamic vinegar if you like. Finish with chopped parsley for color. Enjoy your delicious roasted Brussels sprouts! For the complete recipe, check the Full Recipe section. To get your Brussels sprouts crispy, start with a hot oven. Preheat it to 425°F (220°C). Cut the sprouts in half and place them cut-side down on the baking sheet. This helps them brown better. Use enough olive oil. A good coating keeps them from drying out. Toss them halfway through roasting for even crispiness. Ovens can vary. If you have a fan or convection oven, reduce the temperature by 25°F. This helps the sprouts cook evenly. Always check them a few minutes early. If they look golden and smell great, they are likely ready. You want a nice balance between crisp and tender. Roasted Brussels sprouts pair well with many dishes. Serve them alongside roasted meats or as part of a veggie platter. They also shine in salads. Try adding them to a grain bowl with quinoa or rice. For a touch of sweetness, drizzle extra balsamic glaze on top. You can find the Full Recipe to explore more ideas. {{image_2}} You can make roasted Brussels sprouts even better by adding spices. Try using garlic powder for extra flavor. Smoked paprika gives a nice depth and warmth. If you like heat, sprinkle some red pepper flakes on top. You can even add a bit of lemon zest for a fresh twist that brightens the dish. You can easily make this recipe vegan. Simply skip the Parmesan cheese or use a plant-based alternative. The balsamic glaze is already vegan-friendly. This way, everyone can enjoy the dish without missing out on flavor. Roasted Brussels sprouts pair well with many foods. Try adding cooked bacon or pancetta for a savory kick. You can also mix in nuts like walnuts or pecans for crunch. If you're feeling adventurous, toss in some dried cranberries or pomegranate seeds for a sweet touch. These additions elevate the dish and make it more exciting. For the full recipe, check out the complete guide. To keep your roasted Brussels sprouts fresh, let them cool down first. Then, place them in an airtight container. You can store them in the fridge for about 3 to 5 days. Make sure to layer a paper towel in the container. This helps absorb excess moisture, keeping the sprouts crispy. When you're ready to enjoy leftovers, the best way to reheat Brussels sprouts is in the oven. Preheat your oven to 350°F (175°C). Spread the sprouts on a baking sheet and heat for about 10 to 15 minutes. This method helps restore their crispiness. You can also use a skillet over medium heat. Just add a bit of olive oil and stir until warm. If you want to store your roasted Brussels sprouts for longer, freezing is a great option. First, cool them completely. Then, spread them in a single layer on a baking sheet and freeze for a few hours. Once frozen, transfer them to a freezer bag. They can last up to 3 months. When you’re ready to eat, cook them straight from the freezer. Just add a few extra minutes to your cooking time. For the full recipe, check out the earlier section! Roasted Brussels sprouts can last about 3 to 5 days in the fridge. Store them in an airtight container for best results. Keep in mind that the longer they sit, the softer they may become. Yes, you can make balsamic glaze ahead of time. Just cook it until it thickens, then let it cool. Store it in a jar in the fridge for up to a week. It makes for an easy addition to many dishes. If you need a substitute for honey, consider maple syrup or agave nectar. Both options add sweetness and work well in the recipe. Adjust the amount to your taste, as they may vary in sweetness. Roasting Brussels sprouts is simple with the right steps. You learned the key ingredients, made a tasty balsamic glaze, and discovered tips for crispy sprouts. I shared variations to match your taste and how to store leftovers. These sprouts will be a hit at your next meal. Experiment and enjoy!

Roasted Brussels Sprouts with Balsamic Glaze

Elevate your dining experience with these Crispy Balsamic Brussels Sprouts! This easy recipe combines the perfect blend of olive oil, balsamic vinegar, and honey for a deliciously crispy side dish that everyone will love. Ready in just 35 minutes, these sprouts are vegan-friendly and can be topped with Parmesan for added flavor. Click through to discover the full recipe and impress your guests with this delightful dish!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

2 cloves garlic, minced

Salt and pepper, to taste

¼ cup grated Parmesan cheese (optional)

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the halved Brussels sprouts, olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper. Toss everything together until the Brussels sprouts are evenly coated.

      Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down for extra crispiness.

        Roast in the preheated oven for 20-25 minutes, tossing halfway through, until the sprouts are tender and golden brown on the edges.

          If using, remove the Brussels sprouts from the oven and sprinkle the grated Parmesan cheese over them. Return to the oven for an additional 5 minutes, until the cheese is melted and bubbly.

            Once done, remove from the oven and drizzle a little more balsamic vinegar if desired. Garnish with chopped fresh parsley before serving.

              Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4