Roasted Brussels Sprouts with Balsamic Reduction
Perfect roasted Brussels sprouts are a bit elusive, which is why we’re sharing our go-to method for Brussels sprouts that are crispy on the outside, tender on the inside, and packed with flavor.
And to elevate them for the holidays (and beyond), we’re adding crispy roasted garlic, our go-to creamy vegan cheese, dried cherries for a tart-sweet kick, and a rich balsamic reduction. Plus, just 7 ingredients required. Let us show you how it’s done!
How to get perfectly roasted Brussels sprouts?
The key to Brussels sprouts that are crispy on the outside and tender on the inside is to get the cooking temperature right (400 degrees Fahrenheit / 204 degrees Celsius). Too low of a temperature and they’ll be soggy. Too high of a temperature and they’ll burn on the outside but stay raw on the inside.
If you’re not sure whether your oven temperature is accurate, using an oven thermometer is an easy and inexpensive way to improve your chances of success in the kitchen!
It’s also important to make sure that there is plenty of room between the sprouts. When they’re too close together, they steam and have trouble browning.
For even crispier Brussels sprouts, we also like to sear them in a cast iron skillet before roasting in the oven. This is an optional but game-changing step!
For this recipe, we also roasted garlic, which helps mellow its intensity and bring out its natural sweetness. If you couldn’t tell, we are huge garlic fans around here! It simply makes everything better.
For serving, we added dried cherries for a tart-sweet element, our dairy-free macadamia nut cheese for richness, and balsamic reduction to bring it all together. It’s a magical combination of flavors!
We hope you LOVE these roasted Brussels sprouts. They’re:
Savory-sweet
Garlicky
Crispy
Cheesy
& Delicious!
They’re the perfect side dish for the holidays and beyond! Pair with our Vegan Lentil Nut “Meatloaf”, Easy 1-Pot Mashed Potatoes, and/or Lemony Arugula Salad with Crispy Shallot for an extra special meal!
More Brussels Sprouts Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 4 (~1 cup servings)
BRUSSELS & GARLIC
- 1 lb Brussels sprouts, rinsed and halved (cut extra large sprouts in quarters)
- 2 tsp avocado oil (see notes for oil-free), divided
- 1 healthy pinch each sea salt & black pepper
- 7 cloves garlic, crushed / roughly chopped
FOR SERVING
- 1/4 cup dried cherries, roughly chopped (or sub other semi-tart dried fruit of choice)
- 2 Tbsp dairy-free cheese (we used our Macadamia Cheese // or sub similar store-bought)
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Heat oven to 400 degrees F (204 C) — use the convection setting if you have it for crispier sprouts. Also line a baking sheet with parchment paper. Set aside.
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Add balsamic vinegar to a small saucepan and bring to a very low boil over medium heat. Then reduce heat slightly (medium low to low) to a steady simmer (bubbles should be consistently forming around the sides and in the center of the pot — but not a full boil). Continue cooking until reduced by half and the vinegar leaves a thin film on the bottom of the pan when tipped to the side, ~15-20 minutes. Watch carefully toward the end to ensure it doesn’t burn.
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Pour balsamic reduction into a serving dish to cool. It will continue to thicken into a caramel-like syrup. Set aside for serving.
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Halve Brussels sprouts and add to a large mixing bowl. Add half of the oil (1 tsp as original recipe is written) and salt and pepper and toss to combine.
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OPTIONAL: For extra crispy sprouts, heat a large (oven-safe) pan (preferably cast iron) over medium-high heat. Once hot, add a drizzle of oil (remaining 1 tsp as original recipe is written) and swirl pan to coat. Add half of the Brussels sprouts (or as many as will comfortably fit in the pan) cut-side down and sear for 3-4 minutes, or until light golden brown on the underside. Then transfer the pan to the prepared baking sheet. Repeat this step (adding more oil to the pan as needed) until all sprouts have been seared and are on the baking sheet.
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Add the crushed garlic to the baking sheet with the sprouts and toss. Spread into an even layer and roast for 10-12 minutes, or until sprouts are golden brown and tender. Bake longer for crispier sprouts.
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Transfer sprouts to a serving platter and top with spoonfuls of dairy-free cheese and dried cherries. Drizzle with some of the balsamic reduction, or serve on the side.
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Store cooled leftovers covered in the refrigerator for 1-2 days, though best when fresh. Reheat on the stovetop over medium heat, or in a 375 degree F (190C) oven until hot. Not freezer friendly.
*If oil-free, check out our Guide to Oil-Free Roasted Vegetables!
Serving: 1 cup Calories: 152 Carbohydrates: 24.7 g Protein: 4.9 g Fat: 4.6 g Saturated Fat: 0.7 g Polyunsaturated Fat: 0.54 g Monounsaturated Fat: 3.17 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 63 mg Potassium: 570 mg Fiber: 5.1 g Sugar: 13.4 g Vitamin A: 913 IU Vitamin C: 98.32 mg Calcium: 74.81 mg Iron: 2.27 mg
