ROASTED BRUSSELS SPROUTS

Transform your side dish game with Roasted Brussels Sprouts with Balsamic and Thyme. These little green gems boast a delightful caramelized flavor, elevated by the tangy sweetness of balsamic vinegar and the aromatic touch of fresh thyme. Effortlessly easy to prepare yet visually stunning, they are a perfect addition to any meal. Don’t forget to sprinkle in toasted almonds for an exquisite crunch that beautifully complements the dish!

Elevate Your Meals with Roasted Brussels Sprouts with Balsamic and Thyme

By Dr. Cindy Tanzar

When it comes to side dishes, Roasted Brussels Sprouts with Balsamic and Thyme are a true game-changer. Their naturally robust flavor is intensified through roasting, resulting in an incredible caramelization that is simply irresistible. The combination of balsamic vinegar and fresh thyme adds a lovely depth and aromatic quality, transforming these humble vegetables into a star attraction on your dinner table. Let’s get cooking!

Why Brussels Sprouts?

Brussels sprouts are not only delicious but also packed with nutrients, including vitamins C and K, fiber, and antioxidants. Their unique flavor profile and delightful crunch make them a versatile vegetable that pairs well with a myriad of mains, from roasted meats to hearty grains. Plus, they’re often thought of as a culinary triumph. Presenting these beautifully roasted morsels will surely impress your guests!

Servings: Makes 8 servings.

Ingredients You’ll Need

  • 8 cups Brussels sprouts, ends trimmed and halved
  • 2 tbsp avocado oil (or other high-heat oil)
  • 1 tsp chopped fresh thyme (optional, but recommended)
  • Pink Himalayan salt & freshly ground pepper, to taste
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1/4 cup toasted chopped or slivered almonds (for garnish)

Directions: Simple Steps to Deliciousness

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature is key to achieving that beautifully caramelized exterior you crave.

Step 2: Prepare the Brussels Sprouts

In a large mixing bowl, toss the trimmed and halved Brussels sprouts with avocado oil, chopped thyme, salt, and pepper. Make sure all the sprouts are well-coated; this will help them roast evenly and enhance their flavor.

Step 3: Roast to Perfection

Spread the Brussels sprouts out in a single layer on a large baking sheet lined with parchment paper or use a baking stoneware for even roasting. Roast in the preheated oven for about 25 minutes, stirring once halfway through, until they are tender and the edges are beautifully crispy.

Step 4: Add the Flavor Boost

In a small bowl, mix together the balsamic vinegar and extra virgin olive oil until well-blended. Once the Brussels sprouts are out of the oven, pour the balsamic mixture over them, gently tossing to combine. This step infuses the sprouts with a delightful tanginess that complements their natural sweetness.

Step 5: Serve and Garnish

Transfer the roasted Brussels sprouts to a serving bowl, and generously top with toasted chopped or slivered almonds. The almonds will add a lovely crunch and nutty flavor that elevates the dish even further.

Optional Variations

To make this dish your own, consider adding other flavors such as:

  • Crispy Pancetta or Bacon: For a savory kick, add crispy bits of pancetta or turkey bacon before serving.
  • Dried Cranberries: Adding a handful of dried cranberries provides a sweet contrast to the tanginess of the balsamic while adding color.
  • Parmesan Cheese: A sprinkle of freshly grated Parmesan before serving adds a cheesy richness.

Conclusion

Roasted Brussels Sprouts with Balsamic and Thyme are a fantastic way to elevate your meals, whether for a holiday gathering or a regular weeknight dinner. The caramelized flavor, combined with the aromatic touch of thyme and the nutty crunch of almonds, makes this dish a delicious and impressive addition to any table.

Enjoy the process of roasting these delightful vegetables, and feel free to share your experiences or modifications in the comments. Happy cooking!

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