Roasted Brussels Sprouts with Toasted Almonds & Balsamic
This is the recipe that made me fall in love with a vegetable I thought I despised. For years, my only experience with Brussels sprouts was the boiled, greyish version served at school lunches in Tallinn. It wasn't until a chilly November evening at my friend Liina's apartment that everything changed. The air was thick with the rich, nutty aroma of something roasting. She pulled a tray from the oven, revealing deeply browned sprouts, worlds away from my childhood memory. The secret, she explained, wasn't a complex sauce but simple, high heat. This technique transforms their chemistry, breaking down bitter compounds and caramelizing their natural sugars. This isn't just a recipe; it's a lesson in giving ingredients a second chance, proving that the right method can unlock incredible flavor.
6Ingredients
- 500 g Brussels sprouts, trimmed and halved
- 2 tbsp extra virgin olive oil
- ½ tsp coarse sea salt
- ¼ tsp freshly ground black pepper
- 50 g raw whole almonds, roughly chopped
- 1 tbsp good quality balsamic vinegar or glaze
Nutrition Facts
Instructions
Preheat your oven to 220°C (425°F). Place a large baking sheet inside the oven to heat up. A hot surface is essential for a good sear.
In a large bowl, toss the halved Brussels sprouts with the olive oil, sea salt, and black pepper. Make sure they are evenly coated.
Carefully remove the hot baking sheet from the oven. Spread the Brussels sprouts in a single layer, cut-side down. This direct contact with the hot pan creates a fantastic caramelization.
Roast for 20-25 minutes, flipping halfway through, until tender and the outer leaves are crispy and deeply browned. The color is flavor!
While the sprouts are roasting, toast the chopped almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly golden. Remove from heat immediately to prevent burning.
Transfer the roasted sprouts to a serving dish. Sprinkle with the toasted almonds and drizzle with the balsamic vinegar. Serve immediately to enjoy the contrast of textures.
Chef's Tip
The key to crispy sprouts is space. Don't overcrowd the baking sheet. If necessary, use two sheets to ensure the sprouts roast rather than steam.
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Roasted Brussels Sprouts with Toasted Almonds & Balsamic
Ingredients
- 500 g Brussels sprouts, trimmed and halved
- 2 tbsp extra virgin olive oil
- 0.5 tsp coarse sea salt
- 0.25 tsp freshly ground black pepper
- 50 g raw whole almonds, roughly chopped
- 1 tbsp good quality balsamic vinegar or glaze
Instructions
- Preheat your oven to 220°C (425°F). Place a large baking sheet inside the oven to heat up. A hot surface is essential for a good sear.
- In a large bowl, toss the halved Brussels sprouts with the olive oil, sea salt, and black pepper. Make sure they are evenly coated.
- Carefully remove the hot baking sheet from the oven. Spread the Brussels sprouts in a single layer, cut-side down. This direct contact with the hot pan creates a fantastic caramelization.
- Roast for 20-25 minutes, flipping halfway through, until tender and the outer leaves are crispy and deeply browned. The color is flavor!
- While the sprouts are roasting, toast the chopped almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly golden. Remove from heat immediately to prevent burning.
- Transfer the roasted sprouts to a serving dish. Sprinkle with the toasted almonds and drizzle with the balsamic vinegar. Serve immediately to enjoy the contrast of textures.
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