Crispy Balsamic Brussel Sprouts may just be the way to make anyone a fan of these tender little sprouts. Seriously, they are delicious and crunchy and full of flavor.
I went from 0 to 100 when it came to Brussels sprouts a few years back. They basically never crossed my mind as a valid veggie option until I went to a restaurant and was semi forced to try them when a friend ordered them. The restaurant served them deeply roasted with balsamic vinegar drizzle on top and they were amazing. They also had a freshly poached egg and a mountain of Parmesan cheese. Definitely a delicious introduction back into the world of Brussels sprouts.
Since then I have been making Brussels sprouts almost weekly at home and this version is probably the one I make most often. The sprouts are tossed in plenty of balsamic vinegar, olive oil, and dusted with fresh garlic, salt, and pepper. Then they are roasted until they are perfectly tender on the inside and nice and crispy on the outside. I like to leave them in the oven until they are really browned, almost charred, but you can take them out at any point depending on how you like them. To finish things off, they are drizzled with another round of balsamic vinegar. Yum.
I am also happy to report that I have turned four separate people into sprouts lovers after trying this recipe. It always a bit of an internal challenge for me to introduce people to new foods when they come over for dinner. This is especially true with vegetables since so many people think they don't like virtually all veggies. In my opinion, they just have never had them cooked correctly and instead imagine canned, overly steamed, or mushy versions they may have had growing up. Roasting them brings out a whole new flavor and quickly turns people into veggie lovers, or at least people who can tolerate them.
Now when it comes to these Crispy Balsamic Brussel Sprouts, there are all kinds of ways to make them your own.
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