Best Balsamic Roasted Brussels Sprouts Recipes

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
• Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place Brussels sprouts facing up on a jellyroll pan. Drizzle with olive oil and season with salt and pepper.
• Roast in the preheated oven for 30 minutes.
• Heat olive oil in a small saucepan over medium heat. Add pine nuts and season with salt. Cook and stir until toasted, about 3 minutes. Set aside. Combine vinegar, honey, and rosemary in a large bowl.
• Remove Brussels sprouts from the oven and transfer to the bowl with the vinegar glaze. Sprinkle toasted pine nuts and cranberries on top and toss to coat. Serve warm.

BALSAMIC-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

HONEY BALSAMIC ROASTED BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220ºC).
• Slice the stem off of the Brussels sprouts and then halve them.
• On a prepared baking sheet, combine Brussels sprouts and remaining ingredients. Mix evenly.
• Bake for 15-20 minutes.
• Allow to cool for 5 minutes.
• Enjoy!

BALSAMIC ROASTED BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil.
• Place Brussels sprouts into the prepared pan. Drizzle with 1 tablespoon balsamic vinegar and olive oil. Season with salt and pepper; toss to coat.
• Roast in the preheated oven until Brussels sprouts are crisp-tender and brown, stirring every 5 minutes, 15 to 20 minutes total.
• While the Brussels sprouts are roasting, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
• Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.

BALSAMIC ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven 425*.
• Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
• Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
• Roast in oven for 20-25 min until tender. Stirring occasionally.

ROASTED BRUSSELS SPROUTS WITH BACON, APPLES AND ONIONS, WITH BALSAMIC GLAZE

Steps:

• Trim the root ends of the sprouts, remove dried outer leaves and cut each sprout in half. Toss with a tablespoonful or so of olive oil and roast uncovered in a preheated 325º oven about 25 minutes, stirring occasionally. Remove when the sprouts are cooked through and starting to brown and char along the edges. Meanwhile, in a pan large enough to contain all the ingredients, sauté the bacon until just starting to crisp at the edges and remove to drain on paper towel. Pour all but 1 T of the bacon grease from the pan and discard. Add the mustard seeds to the pan and stir over medium high heat until they start to pop. Add the onions and apples, lower the heat to medium and sauté , stirring occasionally, until starting to turn soft, about 5 or 6 minutes. Stir in the sugar, wine and vinegar, raise the heat to medium high and cook, stirring, several minutes until the liquid is reduced to a syrup. Remove from heat and stir in the mustard. Chop the bacon and add it to the pan, then add the sprouts to the pan and stir and toss to combine. Correct seasoning. May be served immediately or at room temperature. Note: to make ahead, slightly undercook the sprouts so they will finish cooking when reheated.

ROASTED BRUSSELS SPROUTS PIZZA WITH PROSCIUTTO AND BROWN SUGAR-BALSAMIC ONIONS

Steps:

• Set pizza dough out to come to room temperature while other ingredients are prepared.
• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
• Toss Brussels sprouts with 1 tablespoon olive oil, and 1/2 teaspoon each salt and pepper. Arrange in a single layer on the prepared baking sheet.
• Roast in the preheated oven until browned and tender, about 12 minutes. Remove from the oven. Increase heat to 450 degrees F (230 degrees C).
• While the Brussels sprouts are roasting, heat 1 tablespoon oil in a medium skillet over medium heat. Cook onion in the hot oil, stirring often, until very soft and golden brown, about 15 minutes. Season with remaining 1/2 teaspoon each salt and pepper; cook for 2 minutes. Add balsamic vinegar and brown sugar and cook, stirring constantly, until slightly thickened and rich in color, about 2 more minutes. Remove from heat and set aside.
• Form dough into a 14-inch wide circle. Brush remaining 1 tablespoon olive oil evenly over the dough. Arrange onions, Brussels sprouts, and prosciutto over top and sprinkle evenly with mozzarella and feta cheeses.
• Bake in the preheated oven until crust is browned and a bit crispy and the cheeses are melted, 13 to 15 minutes.
• Sprinkle with thyme and cut into 8 slices to serve.

BALSAMIC ROASTED BRUSSELS SPROUTS, BUTTERNUT SQUASH AND CHICKEN THIGHS

Steps:

• Preheat oven to 450°F. Combine the Brussels sprouts, squash, shallots, lemon and garlic on baking sheet and dress with Balsamic, and about 3 to 4 tablespoons olive oil, salt, pepper and nutmeg. Arrange sprout with their cut sides down. Toss chicken thighs with remaining 2 tablespoons olive oil, salt, pepper, fennel seeds, chili flakes, granulated onion and garlic, sage, paprika or smoked paprika and coat evenly. Arrange chicken on top of the Brussels sprouts and bake about 30 minutes.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC VINEGAR AND PANCETTA

Steps:

• preheat oven to 450 brush heavy large rimmed baking sheet with 1 T oil. Place 1 T oil in lg b owel; mix in brussels, pancetta, and garlic. Sprinkle with salt & pepper. Spread mixture in single layer on prepared sheet pan. Roast until brussels are tender and brown, stirring often, about 20min. (Can be made 3hr ahead. Let stand at room temp.) Drizzle sprouts with vinegar; sprinkle with thyme. Stir to coat. return to 450 oven; roast until heated through, about 5min. Transfer to bowel and searve.

EASY OVEN ROASTED BRUSSELS SPROUTS WITH HONEY BALSAMIC GLAZE!

Steps:

• Preheat oven to 400F.
• Place cleaned brussels sprouts on a sheet pan and set aside.
• In a small mixing bowl stir together olive oil, garlic, salt and pepper.
• Pour olive oil mixture over brussels sprouts and mix until well combined.
• Roast for 30 minutes, or until tender and slightly charred.
• In the meantime prepare the Honey Balsamic Glaze
• Combine honey, vinegar, and brown sugar in a saucepan.
• Bring to a simmer over medium-high heat; simmer for 10 minutes or until thickened, stirring occasionally.
• Remove from heat and let cool at least 5 minutes.
• Pull brussels sprouts out of the oven and transfer to a large bowl or platter.
• Pour prepared honey balsamic glaze over the brussels sprouts and toss to combine.
• Add freshly shaved parmesan cheese over the brussels sprouts and serve.

ROASTED BRUSSELS SPROUTS AND SHALLOTS WITH BALSAMIC VINEGAR

Steps:

• Adjust oven racks to upper and lower middle positions and place a heavy rimmed baking sheet on each. Preheat oven to 500°F. Toss sprouts, shallots, olive oil, and salt and pepper to taste in a large bowl and toss to combine. When oven is hot, working quickly, remove the baking sheets with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between both trays, shaking to distribute into a single even layer. Return pans to oven. Roast until brussels sprouts are deeply charred and fully tender, about 20 minutes total, tossing sprouts and rotating and swapping pans top to bottom half way through cooking. Immediately after removing from oven, drizzle sprouts with balsamic vinegar and shake to coat. Season to taste with more salt and pepper if desired and serve.

ROASTED BRUSSELS SPROUTS WITH MAPLE-BALSAMIC DRIZZLE

Steps:

• * Preheat oven to 450°F. Coat a large nonstick baking sheet with cooking spray. * Slice Brussels sprouts in half if large; place on prepared baking sheet. Add oil, 2 teaspoons salt and pepper; toss well to coat. Roast, stirring and rotating pan halfway through cooking, about 20 minutes. * Meanwhile, combine vinegar, maple syrup, and remaining 1/4 teaspoon salt in a small saucepan; set over medium-high heat. Boil, stirring frequently, until thick and syrupy, about 3 minutes. * Spoon Brussels sprouts into a serving dish; drizzle with syrup mixture just before serving. Yields about a heaping 3/4 cup per serving

ROASTED BRUSSELS SPROUTS & BUTTERNUT SQUASH WITH BALSAMIC VINEGAR

Steps:

• 1.Preheat oven to 450° F. 2.Toss the Brussels sprouts, Butternut squash, and shallots with a little oil (I usually just toss them with my hands and the heat warms up the oil). 3.Drizzle with Balsamic vinegar and bake for 40-45 minutes. 4.Toss with salt and pepper to taste.

BALSAMIC ROASTED BRUSSELS SPROUTS WITH CRANBERRIES & PECANS

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup, if desired.
• To prepare your Brussels sprouts, trim the nubby ends and remove any discolored or damaged leaves. Then, cut each sprout in half lengthwise from the flat base through the top.
• On your prepared baking sheet, combine the halved sprouts, olive oil and salt. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
• Roast the the sprouts until they are tender and deeply golden on the edges, tossing halfway, about 20 to 25 minutes. When they're nearly done (about 3 to 5 minutes to go), add the pecans to the pan and return them to the oven (this is an easy way to toast the pecans).
• Meanwhile, place the cranberries in a small bowl and cover them with warm water. This will plump them up. Set them aside while the sprouts are in the oven.
• Transfer the roasted Brussels sprouts and toasted pecans to a serving platter or bowl. Drain the cranberries and sprinkle them on top. Drizzle the balsamic vinegar over the dish, then sprinkle with Parmesan and/or add the pats of butter for added richness. Season with salt and pepper, to taste. Serve warm or at room temperature (it's great either way).

BALSAMIC ROASTED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• 1. Place cooking rack in the middle of the oven; heat oven to 450 F. 2. Trim ends of the brussels sprouts and tear off the loose outer layer of leaves. Place brussels sprouts in a baking dish. Drizzle with oil and season with salt and pepper. Stir to coat brussels sprouts. Sprinkle pancetta over vegetables. Roast 15 minutes, stirring halfway through cooking time. 3. Drizzle balsamic vinegar over brussels sprouts and stir. Roast for 10-12 more minutes. Sprouts should be lightly browned and tender and the pancetta cooked.

ROASTED BALSAMIC BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Preheat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with 2 tablespoons oil, salt and pepper. Roast 30-35 minutes or until lightly charred and tender, stirring halfway., Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add pancetta; cook and stir 4-6 minutes or until crisp. Add garlic; cook 1 minute longer. Remove from heat; stir in vinegar., In a large bowl, combine Brussels sprouts, cranberries and pancetta mixture; toss to combine. Sprinkle with pine nuts.

BALSAMIC ROASTED BRUSSELS SPROUTS WITH GARLIC

Steps:

• Preheat the oven to 450 degrees. Put the oil in a large oven safe skillet and heat on medium-high. When the oil shimmers but before it smokes, arrange the sprouts in one layer, cut side down. Add garlic and season with salt and pepper.
• Cook, undisturbed, until the sprouts begin to brown, about 5 minutes. Move the pan to the over and cook, shaking the pan occasionally, until the sprouts are very brown and tender, about 30 minutes.
• Drizzle with the vinegar and adjust seasoning as necessary. Stir and serve.

BALSAMIC-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 375ºF. Combine Brussels sprouts, onions and bacon in 13x9-inch baking dish. Add dressing; toss to coat.
• Bake 40 min., stirring occasionally.
• Sprinkle with cheese. Bake an additional 5 minute or until cheese is melted.

BALSAMIC-ROASTED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot Read more at: http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe/index.html?oc=linkback