Roasted Brussels Sprouts with Balsamic Glaze
These Roasted Brussels Sprouts with Balsamic Glaze are roasted to crispy perfection with olive oil and sprigs of fresh rosemary. With just 5 minutes of prep, they are a deliciously simple side dish.
Servings: 6
Calories: 117kcal
Ingredients
- 2 pounds brussels sprouts
- 2 tablespoons extra virgin olive oil
- 1 teaspoon granulated garlic
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 or 4 sprigs fresh rosemary
- 2 to 3 tablespoons balsamic glaze like Nonna Pia's
Instructions
- Preheat oven to 425 degrees F.
- Trim the woody ends of the brussels sprouts and slice any large sprouts in half and place them on a large rimmed baking sheet. Drizzle with the olive oil and toss to coat. Season with granulated garlic, salt, and pepper, and toss again to distribute the seasonings. Place the rosemary sprigs on top of the brussels sprouts and transfer the baking sheet to the oven. Bake for 20 to 25 minutes, stirring with a spatula after the first 10 minutes and once or twice more before the end of the cooking time. Test for doneness by piercing a sprout with the tip of a sharp knife and when tender, remove them from the oven.
- Allow the sprouts to rest for 2 or 3 minutes, then remove the rosemary sprigs and pull any remaining leaves off the stems and scatter them over the sprouts. Discard the stems. Drizzle with the balsamic glaze, toss lightly, and serve.
Nutrition
Calories: 117kcal | Carbohydrates: 16g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 135mg | Potassium: 596mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1144IU | Vitamin C: 129mg | Calcium: 65mg | Iron: 2mg