Ingredients
- Brussels sprouts, trimmed and halved: 1.5 pounds
- 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 large baking sheet with parchment paper.
- Step 2: In a large bowl, toss the 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.
- Step 4: Roast for 25-30 minutes, or until the Brussels sprouts are tender and slightly caramelized, flipping halfway through.
- Step 5: Remove from oven and let cool slightly before serving. Taste and adjust seasonings as needed.
Notes
- Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat for best results, adding a splash of water to create steam and prevent drying out.
- These Brussels sprouts pair perfectly with roasted chicken or pork for a complete and flavorful meal.
- For extra caramelization, broil for the last 2-3 minutes, keeping a close eye to prevent burning!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American