Crisp Oven Brussels Sprouts with Balsamic Glaze
5 ingredients
8 steps
What you need
- 900 g (2 lb) Brussels sprouts
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp balsamic glaze, for drizzling
Method
Restated from the original video
- 1
Heat the oven to 200 °C (400 °F) and line a large baking sheet with baking paper.
- 2
Trim the dry base off each of the sprouts and pull away any yellow or loose outer leaves.
- 3
Halve the sprouts lengthwise, from the top down through the stem.
- 4
In a large bowl, toss them with the olive oil, salt and pepper.
- 5
Lay them on the sheet in a single layer, cut faces down.
- 6
Roast without touching for 15 min, then shake the sheet so they turn.
- 7
Roast until the cut faces are dark golden and the loose leaves have crisped, 5-10 min more.
- 8
Move to a serving dish, drizzle with the balsamic glaze and serve hot.
About roasted brussels sprouts
Brussels sprouts halved and roasted in olive oil until the outer leaves crisp and char, finished with black pepper and a drizzle of balsamic glaze.
What cooks argue about
What usually goes in
brussels sprouts
olive oil
black pepper
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Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.