Crispy Roasted Brussels Sprouts
Delicious Crispy Brussels Sprouts covered with a balsamic vinegar glaze.
Ingredients
- 1 pound Brussels Sprouts Try to find a batch that is even in size in order for them to roast evenly
- 2 tbsp olive oil
- pinch of salt I love to use sea salt
- 2 tbsp Balsamic Vinegar
Instructions
- Start by preheating your oven to 445 F (230 Celsius). If the maximum temperature of your oven is lower, use the highest temperature possible. The cooking time will be longer.
- If desired, line a large, baking sheet with parchment paper for easy cleanup.
- To prepare your Brussels sprouts, slice off the ends and cut each sprout in half.
- Toss together the Brussels sprouts, olive oil and sea salt. They should be lightly and evenly coated.
- Flip each Brussels sprout so that the cut side is faced-down on the baking sheet. Please don't skip this part, because otherwise they will not be crispy!
- Roast the Brussels sprouts until they are tender and deeply golden on the edges, about 13 minutes. Don't be afraid, they should get a dark color!
- Then, remove the baking sheet from the oven.
- Drizzle balsamic vinegar on top of your Brussels sprouts and toss them. Taste and add more sea salt as needed.
- Serve, and enjoy!