To perfectly complement the relishing taste and golden brown hues of various meat, especially the Thanksgiving Turkey or Christmas Hams, make this vegan, dark green, and brown Balsamic Roasted Brussel Sprouts Recipe. It’s a popular side dish because it’s a breeze to make and it’s loaded with nutrients too.
It can be a vegetable-hater converter for many reasons as well. Thanks to the rich flavor of the glaze, the crisp texture of the Brussel Sprouts, and the overall lightness of the dish. After a heavier chow, this serves as a good palate cleanser, taking away the after taste and food residue from our taste buds. More than ever, our tongue needs a clean slate so that we can enjoy more of the holiday bounty! That’s why this recipe is really helpful during the holidays.
When cooked right at a higher temperature, the magic happens. Brussel sprouts taste heavenly when roasted to caramelize! We want it to have a not-mushy but satisfyingly tender texture.
Brussel sprouts are also not just rich in taste but in nutrients as well. They’re low in calories yet high in fiber, vitamin K, and vitamin C. It’s gentle on the waistline, supports bone health and immunity too! Indeed, perfect for the health and weight conscious for the festivities.
Balsamic Roasted Brussel Sprouts
- Roasting Pan
- 1 1/2 pounds Brussels sprouts trimmed and cut in half through the core
- 4 ounces baby portobello mushrooms thinly sliced
- 2 tablespoon extra-virgin olive oil
- Kosher salt as needed
- Black pepper freshly crushed, as needed
- 1 tablespoon thick balsamic vinegar
- Preheat the oven to 400ºF.
- Combine all the ingredients, except the balsamic vinegar, in a roasting pan (no rack), or baking tray. Be sure to include some loose leaves of the Brussel sprouts as they tend to get crispy when roasted.
- Spread them out in a single layer and roast, turning halfway, for about 20 to 30 minutes or until they’re tender and nicely browned.
- Take it out of the oven and immediately drizzle with balsamic vinegar. Toss again, serve hot, and enjoy!
- If you love meat and you’re not avoiding them, feel free to replace mushrooms with an equal amount of prosciutto or pancetta.
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