Oven roasted brussel sprout with balsamic glaze is an easy fall vegetarian side dish. Perfect as a simple and cheap side dish for Thanksgiving or any dinner party.
Kosher salt to taste
Balsamic glaze drizzle
Preheat the oven to 375 F.
Prepare brussel sprouts by cutting off the stem and then cut in half lengthwise. If they are particularly large, cut into quarters. Add to a large mixing bowl.
Toss the cut brussel sprouts in oil and salt until liberally coated.
Place in a single layer on a sheet tray, cut side down. Do not overcrowd the sheet tray.
Roast for 30-45 minutes on the bottom rack. Timing will depend on the size of the brussel sprouts. Brussel sprouts are done once fork tender and the cut side is nicely browned.
Remove the sheet tray from the oven and immediately drizzle balsamic glaze over the brussel sprouts while still hot.
When cutting brussel sprouts, some of the outer leaves will fall off. I keep these in with the bigger pieces of brussel sprouts and let them roast and get nice and crispy. If you don’t like that, you can discard them with the stems.
Don’t overcrowd the pan, when in doubt use 2 pans.
Cooked brussel sprouts can be stored in the fridge in an airtight container for up to four days.
Roasted Brussel Sprouts with Balsamic Glaze https://smackofflavor.com/roasted-brussel-sprouts/