Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, balsamic-roasted brussels sprouts. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Balsamic-Roasted Brussels Sprouts is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Balsamic-Roasted Brussels Sprouts is something which I’ve loved my whole life. They’re fine and they look wonderful.
Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot. Crispy roasted Brussels sprouts don't need any embellishment; they are delicious as is. But I like to add a splash of balsamic vinegar and a drizzle of honey before Drizzle the remaining tablespoon of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts.
To begin with this particular recipe, we have to prepare a few ingredients. You can have balsamic-roasted brussels sprouts using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Balsamic-Roasted Brussels Sprouts:
- Take meal
- Get 1 1/2 lb Brussels sprouts, trimmed and cut in half through the core
- Make ready 1/4 cup olive oil
- Prepare 4 oz pancetta, sliced 1/4-in thick
- Make ready 1 kosher salt
- Take 1 freshly ground pepper
- Prepare 1 tbsp balsamic vinegar
Maple Glazed Roasted Delicata Squash and Brussels Sprouts. This balsamic Brussels sprouts recipe is an updated spin on one of our first-ever blog posts. In that recipe, I roasted the sprouts with a combination of balsamic vinegar and maple syrup. As a result, they became sweet and caramelized, with a great tang from the balsamic vinegar.
Instructions to make Balsamic-Roasted Brussels Sprouts:
- Preheat oven to 400°
- Place Brussels sprouts on a sheet pan, including some of the loose leaves, which get crisp when they're roasted.
- Cut pancetta into 1/2-in dice, and add to the pan. Add olive oil, 1 1/2 tsp salt, and 1/2 tsp pepper; toss with your hands. Spread out the mixture in a single layer.
- Roast Brussels sprouts 20-30 min, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting.
- Remove from oven, drizzle immediately with balsamic vinegar, and toss again. Taste for seasonings and serve hot.
In that recipe, I roasted the sprouts with a combination of balsamic vinegar and maple syrup. As a result, they became sweet and caramelized, with a great tang from the balsamic vinegar. Balsamic-Roasted Brussels Sprouts from Barefoot Contessa. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Remove from the oven, drizzle immediately with the balsamic vinegar and toss again.
So that is going to wrap this up with this special food balsamic-roasted brussels sprouts recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
