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Crispy roasted Brussels sprouts don’t need much embellishment—they’re good with just olive oil, salt, and pepper—but a splash of balsamic vinegar and drizzle of honey take them up a notch. The vinegar adds a welcome zing while the honey balances the Brussels sprouts’ bitterness.
This balsamic-roasted brussels sprouts recipe is designed to deliver deeply caramelized, tender, flavorful sprouts—and it couldn’t be easier to throw together.
These balsamic roasted Brussels sprouts are an easy, flavorful side dish with only 5 simple ingredients. Preheat oven to 400°F. Trim Brussels sprouts and cut in half if they are large.
20 Brussels sprouts, trimmed and halved lengthwise ; 1 ⁄ 4 cup olive oil; 1 tablespoon vinegar; 1 ⁄ 2 teaspoon balsamic vinegar; 2 garlic, minced ; 1 tablespoon black pepper, freshly grounded (to taste) 1 ⁄ 2 teaspoon salt
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core. 4 ounces pancetta, 1/4-inch-diced. 1/4 cup good olive oil. Kosher salt and freshly ground black pepper. 1 tablespoon...
How to make Crispy Oven Roasted Brussel Sprouts with Balsamic? Preheat oven to 400°F. To a large bowl add brussels sprouts, olive oil, 2 tablespoon of balsamic vinegar, tamari sauce, garlic clove, salt and pepper. Toss with a spoon to coat all of the brussesl sprouts.
These easy and tasty oven-roasted balsamic honey Brussels sprouts are caramelized with balsamic vinegar and honey, making them the perfect side for Thanksgiving.
Balsamic Brussels sprouts are no harder to make than regular roasted Brussels sprouts, but the addition of the vinegar and a little honey really gives them restaurant-quality flavor. They’re sweet, tangy, caramelized, and crisp around the edges.
Roasted until tender and crispy and drizzled over with a tangy and sweet honey balsamic vinaigrette. This recipe will quickly become your favorite! Roasted Brussels Sprouts is one of the standby dishes on any holiday table. And no wonder. It's so easy to make, it's hearty and flavorful.
Toss the sprouts with a generous splash of balsamic vinegar and drizzle of honey as soon as they come out of the oven and they’ll soak up all that savory, sweet flavor and become a side dish that rivals the main course. Arrange a rack in the middle of the oven and heat the oven to 425°F.