Roasted Balsamic Brussels Sprouts

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Roasted Balsamic Brussels Sprouts

Prep Time10

Cook Time20

Total Time30

Course: Side Dishes

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For almond breadcrumbs

1/4 cup panko breadcrumbs
1/4 cup chopped almonds
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil

For brussels sprouts

1 tablespoon whole grain mustard
1 teaspoon honey
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon garlic powder
Pinch of red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 pounds brussels sprouts, ends trimmed and thinly sliced lengthwise
1 tablespoon chopped parsley
1 tablespoon grated parmesan

Instructions

Preheat the oven to 350 degrees F with 2 sheet pans on the center racks.
Stir together the panko breadcrumbs, almonds, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil in a glass pie plate. Toast in the oven until lightly golden, about 12-15 minutes. (You can just put the pie plate on one of the sheet pans).
Increase the oven temperature to 400 degrees F.
In a large bowl, whisk together the mustard, honey, balsamic vinegar, 2 tablespoons olive oil, garlic powder, red pepper flakes, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir them the brussels sprouts in the mixture.
Remove the preheated sheet pans from the oven. Spread the brussels sprouts across both pans.
Roast for 15-20 minutes using a spatula to flip and toss the sprouts about halfway through cooking. They should be lightly browned and crisp at the edges.
Sprinkle the brussels sprouts with the breadcrumbs, parsley and grated parmesan. Toss to coat.

Notes

To make the recipe vegan, use maple syrup instead of honey. Also, leave out the parmesan or use nutritional yeast.

You can make the breadcrumbs up to 3 days in advance. Let them cool and then store them in an airtight container at room temperature.

Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat them in a 350-degree F oven. Keep in mind that they won’t get back the crispness they had when you first roasted them. You can also eat leftovers cold as a salad.

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