Ingredients
- Brussels Sprouts, trimmed and halved: 1.5 lbs
- Olive Oil: 2 tablespoons
- Balsamic Vinegar: 3 tablespoons
- Brown Sugar: 2 tablespoons, packed
- Garlic, minced: 2 cloves
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Red Pepper Flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, toss the halved Brussels sprouts with olive oil, balsamic vinegar, brown sugar, minced garlic, salt, pepper, and red pepper flakes (if using). Ensure the Brussels sprouts are evenly coated.
- Step 3: Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut-side up. Avoid overcrowding the pan for even roasting.
- Step 4: Roast for 25-30 minutes, or until the Brussels sprouts are tender and slightly caramelized, flipping halfway through.
- Step 5: Remove from the oven and let cool slightly before serving. The sprouts should be slightly crisp on the edges.
Notes
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat Brussels sprouts in a skillet over medium heat until warmed through and slightly crisped.
- These Brussels sprouts make a delicious side dish to roasted chicken or pork.
- Don't skip flipping the Brussels sprouts halfway through roasting to ensure even caramelization and prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American