Can roasted brussels sprouts be made ahead?

Keep leftover Balsamic Brussels Sprouts in an airtight container for up to three days. Brussels sprouts can get overly soft and let off a sulfurous aroma when they are reheated in the oven, so I don't recommend roasting them and then reheating that way. Instead, quickly rewarming them in the microwave only until they are steaming hot is a great way to make them ahead. You can also prep them in advance by trimming and cutting them in half. That way they can easily be tossed together and roasted in no time.

Are roasted Brussels sprouts good for you?

Yes. Brussels sprouts are low in calories, and high in dietary fiber. They are a member of the brassica family which are high in antioxidants, vitamins, and minerals which are known for a multitude of health benefits.

What is the best way to toast the almonds for this recipe?

After the oven preheats, spread the sliced almonds on a small baking sheet. Roast for 4 minutes until they have a nutty aroma and are lightly browned.

Roasted Brussels Sprouts with Balsamic and Thyme

Name: Balsamic Roasted Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 8 cups Brussels sprouts, trimmed and halved; 2 tablespoons extra-virgin olive oil; 1 teaspoon chopped thyme; 1 teaspoon coarse kosher salt; ¼ teaspoon pepper; ¼ cup chopped toasted sliced almonds; 2 tablespoons balsamic vinegar or balsamic glaze

Description

These roasted brussels sprouts with balsamic and thyme are the perfect Thanksgiving vegetarian side dish! And they’re ready in 45 minutes leaving you time to focus on the rest of the meal.

Ingredients

Units Scale

8 cups Brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
1 teaspoon chopped thyme
1 teaspoon coarse kosher salt
1/4 teaspoon pepper
1/4 cup chopped toasted sliced almonds
2 tablespoons balsamic vinegar or balsamic glaze

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Instructions

Preheat oven to 425 degrees F.
Toss Brussels sprouts with oil, thyme salt and pepper in a large bowl. Spread out in a single layer on a large rimmed baking sheet. Roast, stirring once or twice until softened and browning in spots, 20 to 25 minutes.
Remove from the oven, transfer to a serving platter or bowl. Just before serving, sprinkle with almonds and drizzle with balsamic vinegar.

Notes

Make Ahead

Brussels sprouts can get overly soft when they are reheated so I don’t recommend roasting them and then reheating. But you can prep them in advance by trimming and cutting them in half. That way they can easily be tossed together with the seasoning and roasted.

Balsamic Reduction

Balsamic glaze is thickened balsamic vinegar that can be purchased in the vinegar section of most supermarkets. To make your own balsamic reduction bring 1/2 cup balsamic vinegar to a boil in a small saucepan over medium heat, swirling the pan occasionally. Reduce heat to low and allow to simmer and reduce until the vinegar is thick and syrupy about 13 to 15 minutes. Set aside.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side dish
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 122
Sugar: 3 g
Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 12 g
Fiber: 5 g
Protein: 5 g