| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds Brussels sprouts
- 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried
- 1/4 cup pine nuts
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
Instructions
- Heat the oven to 425 degrees F.
- Cut the bottoms off the Brussels sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well. Cut them in half and put them into a roasting pan. Add the thyme, oregano, pine nuts, garlic powder, salt, and pepper. Add the olive oil and vinegar and toss everything well to coat. Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the Brussels sprouts are nicely browned and caramelized. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 205 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
Reviews
Very tasty, but only after I added about a cup of water to the roasting pan to get the brussel sprouts tender enough to eat. As someone else suggested (and sorry I didn’t notice par boiling prior to baking would have solved this. Once the water cooked out, the dish was fine.
The cooking time was WAY too much !!! Glad I omitted the pine nuts which would have been inedible. Par boiling the sprouts for about 15 minutes, then roasting for 20 at 400 would have done it. Three stars for the ingredients tho.
This dish was edible, but I’ve had better brussel sprouts. I lowered the oven temp to 400 based on the reviews I read, but they were still finished in 20 minutes. I think if you substituted freshly squeezed lemon juice for the balsamic vinegar it would be much better. The vinegar was probably the reason everything charred, even after cutting the cooking time in half.
I never like brussel sprouts until I tried this dish. It was delicious and very easy to make. As my husband said, a definite do againer
I took them out after 40 minutes total time. I think 20 minutes would have been more than enough, perhaps a bit too much. I should have taken them out then. The finished product resembled charcoal briquets.
Roasting is definitely the way to go with brussel sprouts, but these didn’t do it for me. Too much oil and they did burn. Even the ones that didn’t burn, didn’t have much flavor. Next time I will cut the oil, cut the balsamic even less (used 1/4 cup), add some minced garlic or pancetta and cook at a lower temp for less time. Maybe add a squeeze of fresh lemon when they come out of the oven. Something more is needed, just not sure exactly what…
I had to eat brussel sprouts for a diet I am following and thought “ICK!” These are absolutely delicious. I burnt mine too because I didn’t read the reviews first. But they were still delicious.
best way to eat sprouts. i read reviews and decided to cook at 400 degrees instead of 425. they didnt burn and tasted great. i also used frozen sprouts and defrosed them.
These were so tasty and delicious that I started making them 2-3 a week. I agree with others about the cooking time – You need to watch these! I cut the oil down to save on fat/cal. Try them, you WON”T regret it!
I really enjoyed it – my sister, the brussel sprout hater still managed to dislike them, but it’s her loss