Roasted Brussels Sprouts with Balsamic and Thyme

Ingredients For Roasted Brussels Sprouts with Balsamic and Thyme

• 8 cups Brussels sprouts, trimmed and halved
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon chopped thyme
• 1 teaspoon coarse kosher salt
• ¼ teaspoon black pepper
• ¼ cup chopped toasted sliced almonds
• 2 tablespoons balsamic vinegar or balsamic reduction or balsamic glaze

Step-By-Step Instructions For This Recipe

Step 1: Preheat Oven and Prepare Brussels Sprouts

Preheat oven to 425 degrees F. Trim the Brussel sprouts by cutting off the woody stem end. Take a moment to remove the outer leaves and cut them in half through the stem end. Smaller brussels sprouts can be left whole if desired.

Step 2: Toss Brussels Sprouts with the Oil and Seasonings

Toss Brussels sprouts with oil, thyme, salt and pepper in a large bowl. Spread out in a single layer on a large rimmed baking sheet. Tip: For the best browning, make sure the flat sides touch the large baking sheet.

Step 3: Roast

Roast, stirring once or twice until softened and browning in spots, 20 to 25 minutes.

Step 4: Finish with Toasted Almonds and Balsamic Vinegar

Remove from the oven, transfer to a serving platter or bowl. Just before serving, sprinkle with almonds and drizzle with balsamic vinegar or balsamic reduction. (See tips below for our balsamic glaze recipe.)

Keep leftover Balsamic Brussels Sprouts in an airtight container for up to three days. Brussels sprouts can get overly soft and let off a sulfurous aroma when they are reheated in the oven, so I don’t recommend roasting them and then reheating that way. Instead, quickly rewarming them in the microwave only until they are steaming hot is a great way to make them ahead. You can also prep them in advance by trimming and cutting them in half. That way they can easily be tossed together and roasted in no time.

Yes. Brussels sprouts are low in calories, and high in dietary fiber. They are a member of the brassica family which are high in antioxidants, vitamins, and minerals which are known for a multitude of health benefits.

Balsamic glaze is thickened balsamic vinegar that can be purchased in the vinegar section of most supermarkets. To make your own balsamic reduction bring 1/2 cup balsamic vinegar to a boil in a small saucepan over medium heat, swirling the pan occasionally. Reduce heat to low and allow to simmer and reduce until the vinegar is thick and syrupy about 13 to 15 minutes. Set aside.

After the oven preheats, spread the sliced almonds on a small baking sheet. Roast for 4 minutes until they have a nutty aroma and are lightly browned.

Our 5 Top Tips For Perfect Roasted Brussels Sprouts

HOT OVEN:

First and foremost, you have to use a hot oven. When you’re roasting veggies, you want to roast them with high heat so that they don’t steam in their own juices. You can read more about how liquid impedes caramelization here.

CUTTING TIP:

To make your life easier, when you are picking out the Brussels Sprouts at the grocery store, keep in mind that you ideally want all the same size. I personally like to cut them in half so that they cook more quickly and I like the way the seasoning gets into the layers of leaves. Plus I like the way the flat surface gives more opportunity for a good sear! If you have a mix of sizes, cut your larger sprouts in half and if you have any little ones, you can leave them whole. Note: after trimming, if you have any loose leaves, they can get added in, but they may end up browning too much.

AVOID BURNING:

Because you’re going for browning, you don’t want to add additional ingredients that, when chopped fine, will burn (like garlic.) If you do want to add garlic to roasted vegetables, that’s fine, just stir it in toward the end and only roast it for the last 5 or so minutes. I left it out entirely here since I wanted this recipe to be as easy as possible.

CHOOSE THE RIGHT PAN:

You want a large rimmed baking sheet or a heavy roasting pan that’s large enough to prevent crowding. I personally almost exclusively use half sheet pan for roasting veggies because it has enough surface area to spread out the veggies. You can get them at Williams Sonoma or the Pampered Chef. Or if there is a restaurant supply store that is open to the public that will be the cheapest place to find them. One thing to know about half sheet pans is that they are made out of reactive aluminum and you shouldn’t use them with acidic ingredients. That’s why I drizzle the Balsamic on after it’s in the serving dish.

VARIATIONS ON SEASONING:

I used tangy balsamic vinegar here because it is so simple and the sweetness of the vinegar goes so well with the natural sweetness of the Brussels sprouts. I also used thyme since I always have it on hand and it goes with a variety of flavors. We added in almonds too for even more nutty flavor. For some other flavor variations, you can also sprinkle on Parmesan cheese! instead of balsamic vinegar, you can use a squeeze of lemon juice and a sprinkle of lemon zest instead! You can add a pinch of red pepper flakes to the seasoning as well.

Menu Ideas For This Recipe

• These are the perfect side dish with pork or chicken. Try them with our Crispy Skin Chicken, Our Skillet Pork Tenderloin with Maple Mustard Glaze or our holiday-worthy Pork Loin Roast.
• For a vegetarian meal, try these with our Vegetarian Carbonara or our Baked Macaroni and Cheese with Butternut Squash.
• I should say that if you want to make it a meal on another night, these Roasted Brussels Sprouts would be divine served with these delicious Coffee Crusted Pork Chops by My Gluten-Free Miami!
• And to really take that meal to the next level add in these Salt and Vinegar Smashed Sweet Potatoes by Allergylicious. Seriously… Brussels, sweet potatoes and pork chops… dinner is served!