Roasted Balsamic Brussels Sprouts

Why You’ll Love This Recipe

These roasted brussels sprouts are crispy, and the toasted almond breadcrumbs add even more texture and flavor. There’s nothing wrong with traditional roasted sprouts tossed in olive oil, salt and pepper, but this extra step takes them to the next level.

Once you thinly slice brussels sprouts when you roast them, you will never go back to just cutting them in half. These slices are close to the same thickness, so they roast in the same amount of time. Also, the flat sides make direct contact with the pan, which maximizes browning.

You can toast the almond breadcrumbs ahead of time. This is very helpful for Thanksgiving and other big meals when you have a long to-do list.

The Ingredients

This is what you need:

For almond breadcrumbs:

• Panko breadcrumbs: These Japanese style breadcrumbs are very crunchy, which is why I like them. You can find them gluten free.
• Almonds: Including chopped nuts gives the brussels sprouts great nutty flavor. You can substitute with walnuts.
• Kosher salt & black pepper season the overall breadcrumb mixture.
• Olive oil: Tossing these ingredients in oil helps them brown in the oven.

For brussels sprouts:

• Brussels sprouts should have tightly closed bright green leaves and none that are yellow. When I roast sprouts, I trim off the bottom stem end and thinly slice them lengthwise. This way they are the same thickness and crisp up together in the oven.
• Balsamic vinegar adds acidity and it’s signature tart flavor to the roasted brussels sprouts. I don’t overdo it to let the flavor of the veggies, breadcrumbs and the rest of the ingredients shine. It’s all about balance. 
• Mustard and brussels sprouts go really well together. You can use whole grain mustard or dijon mustard. 
• Garlic powder, red pepper flakes, kosher salt and black pepper season the sprouts. By using garlic powder instead of minced garlic, there’s no risk of it burning. 
• Honey adds a touch of sweetness. You can use maple syrup to make the recipe vegan.
• Parmesan: Along with the breadcrumbs, I stir the roasted brussels sprouts with grated parmesan cheese. In addition to using maple syrup instead of honey to make the recipe vegan, you will also need to leave out the Parmesan or use nutritional yeast.
• Parsley: I finish the brussels sprouts with chopped parsley for some fresh herby flavor. 
• Olive oil: For the best taste, I go with a high-quality extra virgin olive oil.

Serving

Brussels sprouts are in season fall through winter. You can make this side dish for a weeknight dinner with roasted chicken or salmon. Also, keep this recipe in mind for Thanksgiving dinner. They are a great side with a roasted turkey breast. 

Leftovers & Storage

If you have leftovers, you can store them in an airtight container in the fridge up to 4 days. Either eat them cold and treat them like a salad or reheat them in a 350-degree F oven. They won’t have as much bite or the crispy edges as when you first roasted them.

Recipe Tips

• Make sure to increase the oven temperature as the recipe is written. The breadcrumbs toast at 350 degrees F, but then you need to bump that up to 400 degrees F for the brussels sprouts.
• Preheat the oven with the sheet pans inside. Don’t forget to do this because it makes such a difference. You get a head start when you cook brussels sprouts this way.
• Do not use frozen brussels sprouts. They have more water content because they’ve been frozen. The only way to get them crisp is with fresh ones.
• If you’re looking for a shortcut, you can toss the raw brussels sprouts in balsamic vinaigrette to marinate them. You will need 3 tablespoons.
• You can make the breadcrumbs up to 3 days in advance. Give them time to cool and then store them in an airtight container at room temperature.