Oven-Roasted Balsamic Brussels Sprouts

By mitzzy

Brussels sprouts have kind of a bad reputation and it's true, they can be a little strong. But I love roasting because they come out sweeter, less bitter, and a little crispy rather than mushy. Plus, they pack an amazing nutritional punch, especially when you use a little extra-virgin olive oil.


You can roast them a la Ina Garten with just some olive oil and Kosher salt, but I love it with some balsamic vinegar and garlic (almost exactly how we do our grilled asparagus!). You'll need 1 lb. fresh Brussels sprouts (frozen sprouts aren't great--they come out mushy and smelly), 3-4 cloves fresh garlic, some balsamic vinegar, extra-virgin olive oil, Kosher salt, and freshly ground black pepper

Ingredients

• 1 lb. fresh Brussels sprouts
• 1 1/2 Tbsp. extra-virgin olive oil
• 2 1/2 Tbsp. balsamic vinegar, divided
• 3-4 cloves fresh garlic, minced
• 1/2 tsp. Kosher salt, plus more for sprinkling before serving
• 1/4 tsp. freshly ground black pepper

Preparation

Step 1

Preheat oven to 425. Line a baking sheet with aluminum foil and set aside.
Rinse sprouts in cool water and then chop off the tough ends. Pull any straggly leaves off the sprouts and then chop each sprout in half. Place in a medium bowl.
In a small bowl, whisk together oil, 1 1/2 Tbsp. balsamic vinegar, minced garlic, 1/2 tsp. salt, and the freshly ground black pepper. Drizzle it over the chopped sprouts and then toss to combine. Spread the sprouts out evenly over the baking sheet and roast for 20-25 minutes or until the sprouts are tender-crisp.
Remove from oven, transfer to a serving dish, drizzle with the reserved tablespoon of vinegar, and sprinkle with kosher salt to taste. Serve immediately. Makes 4 servings.
Weight Watchers Plus Points (per serving): 3