Roasted Brussels Sprouts with Balsamic
These Roasted Brussels Sprouts with Balsamic have a caramelized flavor combined with the sweetness of aged balsamic and a crunchy sprinkling of toasted hazelnuts.
Servings: 4 Servings
Ingredients
- 1-1/2 pounds fresh Brussels sprouts
- 3 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoon balsamic vinegar
- 3 tablespoons chopped toasted hazelnuts
Instructions
- Preheat oven to 425°F.
- Pull off any of the outside leaves of the sprouts that are wilted or discolored. Trim the bottom off and slice sprouts in half lengthwise.
- Add the sprouts to a large bowl and toss with 3 tablespoons of olive oil.
- Tip the Brussels sprouts onto a bare sheet pan. Turn part of the sprout halves cut side down. Season with a generous sprinkling of salt and fresh ground black pepper.
- Transfer to the center rack of the oven and roast until tender and caramelized, about 15-18 minutes. (See notes)
- Transfer the sheet pan from the oven, drizzle and toss the Brussels Sprouts with the balsamic.
- Scoop the Brussels Sprouts into a serving dish and sprinkle with toasted, chopped hazelnuts and serve.
Notes
- Select small 1-1/2 inch diameter Brussels Sprouts
- Use enough oil to lightly coat the sprouts
- Sprouts can be added to the sheet pan then drizzled and tossed with oil
- For the best caramelization do not line the sheet pan
- Place the cut side down for deep caramelization
- Use a minimum of quality balsamic vinegar
- Do not overcook, check for doneness half way to three-quarters into the cooking time.
- If you smell them roasting they will be over cooked.
- For Weight Watchers or Slimming World, this recipe has 4 WW SmartPoints or 6 Syns
Nutrition
Serving: 1cup | Calories: 196kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 302mg | Fiber: 5g | Sugar: 4g
