If you think you hate Brussels sprouts, please give them one final try. Roasting them in balsamic vinegar totally changes the flavour and even the biggest sprout haters can be converted. Trust me - these are THE BEST sprouts! These sweet and crispy Roasted Brussel Sprouts make a tasty side dish any time of the year, or a delicious snack.
If you think you hate Brussels sprouts - think again. These are roasted to perfection with crispy, golden and caramelised edges. No dry and boring sprouts here! If you are looking for a new way to enjoy this vegetable, then roasting them is the way to go.
Although you wouldn't normally look at these little balls of green (and sometimes purple) as being a snack, once roasted they completely change in taste and they make a healthy winter snack or side dish.
Why should you try it?
- Just over 100 calories per portion
- A new way to enjoy sprouts
- The perfect side dish for a roast dinner
- Lots of different flavours you can add
What you will need
- 500g Brussels Sprouts
- 3 Shallots
- 3 Garlic cloves
- 1 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- Sea salt and black pepper
Step by step
One: Chop off the ends of the sprouts and remove any loose outer leaves. Cut the larger sprouts in half if needed.
Two: Place the sprouts and shallots in a bowl and add the oil, balsamic and garlic and sprinkle over a little salt and some pepper. Gently mix so not to displace any further leaves.
Three: Put in a oven proof dish and cook at 220°C/425°F/Gas 7 for 30 minutes.
Love or hate sprouts?
If there is one thing that will cause an argument over a British dining table it will be Brussels sprouts and the argument will be over whether you love them or hate them. They are kind of like Marmite and they divide the nation.
Most kids in the UK were probably forced to eat over-boiled sprouts when they were younger and hate them because of it. But I am here to show you that they can taste SO much better than the bland sprouts you used to have as a kid.
With plenty of flavour and some roasting, these sprouts transform. Trust me! Never boil a sprout again! Make a big pan of these and then use them in meals over the next couple of days.
Are sprouts healthy?
They are higher in calories and fat than if they were boiled, but it makes them more delicious, and therefore more likely to get people to eat them. Sprouts have lots of health benefits. They are high in fibre and a good source of vitamins K and C.
They are also vegan and gluten free.
How to get crispy sprouts
The key to getting them really crispy, is to make sure that the pan isn't over crowded. You may need to cook them in batches if you have too many for the size pan you have. Make sure there is space between them all and there is only a single layer.
For some really crispiness, cut the sprouts in half, and then the insides will get crispy too. You can save time by not cutting them and roasting them whole, but they won't get as crispy.
How long to roast them for?
They will take around 30 minutes to roast, depending on the size of your sprouts. You want to cook them until the get nice and crispy and they have softened in the middle. We still like ours with a little bit of bite to them though.
What other flavours can be used?
The great thing about roasting sprouts, if you can make so many different flavours. We went with balsamic, as it gives it that caramelised taste. But you can also add any flavour to them to suit your tastes.
- Paprika and cayenne is nice if you want a smokey flavour.
- What some heat? Drizzle some sriracha just before serving.
- Whatever you favourite seasoning blend is, fajita, cajun or Italian, they will all work in this recipe.
- Sprinkle on a little grated Parmesan just before serving.
- A little lemon juice squeezed over them when they are hot adds lots of freshness.
- Herbs - anything like dried oregano, basil or thyme would work well.
What to serve these with
These will keep in the fridge for 3-4 days, but your fridge might start to stink after a day or so. We tend to only roast what we know we are going to eat straight away.
To reheat them, put a little oil in a pan and then heat them through.
There are so many different ways you can use up leftovers. We put them in a food processor the shred them up and then they go on pizzas, salads, tacos and even stirred in to pasta sauces. Sprout mac and cheese is really good.
- If balsamic isn't your thing, then you could roast them in olive oil, paprika and chilli.
- Add some herbs with some chopped up thyme or rosemary.
- Make these roasted sprouts a little more indulgent by adding some chopped bacon just before roasting.
- We also like adding a sprinkling of grated Parmesan on the hot sprouts just before serving.
More side dish recipes
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DON’T FORGET TO RATE THE RECIPE ↓
Balsamic Roasted Brussels Sprouts
- 500 g Brussels Sprouts
- 1 tbsp Olive Oil
- 2 tbsp Balsamic vinegar
- 3 Garlic cloves, crushed
- 3 Shallots, finely chopped
- Sea salt and pepper
- Chop off the ends of the sprouts and remove any loose outer leaves. Cut the larger sprouts in half if needed.
- Place the sprouts and shallots in a bowl and add the oil, balsamic and garlic and sprinkle over a little salt and some pepper. Gently mix so not to displace any further leaves.
- Put in a oven proof dish and cook at 220°C/425°F/Gas 7 for 30 minutes.