{"id":17085,"date":"2020-11-05T07:45:15","date_gmt":"2020-11-05T13:45:15","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/roasted-balsamic-brussels-sprouts-recipe-with-parmesan-tomatoes-garlic%e2%81%a0\/"},"modified":"2021-08-07T20:35:37","modified_gmt":"2021-08-08T02:35:37","slug":"roasted-balsamic-brussels-sprouts-recipe-with-parmesan-tomatoes-garlic%e2%81%a0","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/roasted-balsamic-brussels-sprouts-recipe-with-parmesan-tomatoes-garlic%e2%81%a0\/","title":{"rendered":"Roasted Balsamic Brussels Sprouts Recipe with Parmesan, Tomatoes & Garlic\u2060"},"content":{"rendered":"

This easy best Roasted Balsamic Brussels Sprouts Recipe with Tomatoes, Olives, and Garlic features tips on how to get the bitterness out of Brussel sprouts and roast them to sweet and caramelized perfection.<\/em> Jump to Recipe<\/a> <\/p>\n

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The Best Balsamic Brussel Sprouts Recipe + All the Tips & Tricks<\/h2>\n

I feel like we\u2019re going to split the room with this one, but let me go on record as being staunchly <\/span>for<\/span><\/i> Brussel sprouts. Not that I haven\u2019t had terrible ones – mind you. If anything, I feel like they were a lot more common growing up in Germany than I\u2019ve found them to be here in the Americas, so I\u2019ve had <\/span>plenty <\/span><\/i>of bad sprouts in my life – it\u2019s just that the balance still favors all the really, <\/span>really<\/span><\/i> good Brussel sprouts I\u2019ve had.<\/span><\/p>\n

And these Roasted Balsamic Brussel Sprouts with Orange, Olives, Tomates and Garlic<\/strong> are THE BEST! You can serve them as they are – vegan! Or sprinkle them with parmesan cheese! <\/strong><\/p>\n

I also added a sprinkle of fennel seeds to the Balsamic Brussel Sprouts which goes so well with the orange zest and also helps with digestion. <\/p>\n

So this Thanksgiving how do we guarantee delicious, sweet Brussel sprouts over bad, bitter ones? After much testing, I\u2019ve distilled it down to three key variables.<\/span><\/p>\n

\"roasted<\/p>\n

Best Brussel Sprouts Cooking Method:<\/b> <\/span><\/h2>\n

Most of us grew up eating steamed or boiled Brussel sprouts. This is <\/span>not<\/span><\/i> the way to do it. The <\/span>best<\/span><\/i> way to get good sprouts is to cook them in a way that allows them to brown and caramelize, activating those deep, nutty flavors and allowing them to release some of the natural sweetness that\u2019s hidden in there.<\/span><\/p>\n

Boiling or steaming your Brussel sprouts does neither of these two things and on top of that, they make it really easy to overcook the sprouts, which produces that sulfurous taste that children (and adults) the world over know and dread.<\/span><\/p>\n

Solution! Roasting the Brussel sprouts! There are also a lot of successful brussel sprout recipes that make use of the broiler, but I tend to just roast them in the oven as it\u2019s more hands-off and less dependent on the size and freshness of your Brussel sprouts.<\/span><\/p>\n

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How to get Bitterness out of Brussel Sprouts?<\/h2>\n

Roast Brussel Sprouts on High Heat: <\/b><\/h3>\n

Just as someone, somewhere in some sci-fi movie said: \u201cBlast \u2018em!\u201d.<\/span><\/p>\n

That browning and caramelization I mentioned before are <\/span>key<\/span><\/i>, but we have to balance that out with the risks inherent in overcooking them. We want to get them up to heat as <\/span>quickly<\/span><\/i> as possible, and we\u2019re going to do this in two ways:<\/span><\/p>\n

Pizza-mode. Crank that oven up to 500\u00b0F (260\u00b0C) and we\u2019re going to preheat the baking sheet in there too before the sprouts even go in. If you have a pizza stone or baking steel, this is the time to whip it out. I prefer to use a baking sheet so as not to crowd the sprouts together, and having the pizza stone or baking steel in there to gather heat helps brown the bottoms. Using any sort of cast-iron cookware works as well, but remember: don\u2019t crowd the pan.<\/span><\/p>\n

Secondly, we\u2019re going to toss the sprouts with oil before they go in. This can do some lovely things flavor-wise, but more importantly, it helps us get those sprouts heated quickly and evenly.<\/span><\/p>\n

\"caramelized<\/p>\n

Create Surface Area for Caramelization:<\/b> <\/span><\/h2>\n

All that nagging I did about not crowding the pan? This is why – and as you\u2019d expect by now it goes right back to the browning and caramelization I\u2019ve been going on about. More surface area – more browning. <\/span><\/p>\n

This is easily handled. just make sure they\u2019ve got space as they roast, and cut them in half lengthwise to expose all the interior folds and the base of the stem. Simple.<\/span><\/p>\n

What goes well with Roasted Brussel Sprouts? <\/h2>\n

I like serving these with my Cornbread Stuffed Maple Roasted Chicken<\/a> or with my favorite Lamb Sirloin.<\/a> It would also go oh so well with salmon! <\/p>\n

Tips for Roasting Balsamic Brussel Sprouts:<\/span><\/h2>\n