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- 1 pound fresh Brussels sprouts, trimmed and halved - 3 tablespoons rich balsamic vinegar - 2 tablespoons pure maple syrup - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon fine sea salt - ½ teaspoon freshly cracked black pepper - ¼ cup creamy feta cheese, crumbled - 2 tablespoons fresh parsley, finely chopped (for garnish) Brussels sprouts should be fresh and firm for the best taste. The balsamic vinegar gives the sprouts a sweet and tangy flavor. Maple syrup adds a natural sweetness that balances the balsamic. Extra virgin olive oil helps the sprouts roast nicely. Garlic powder adds depth to the flavor. If you choose to add feta, it brings a creamy texture that pairs well. Fresh parsley not only adds color but also freshness to the dish. If you want to make this dish vegan, skip the feta or use a vegan cheese alternative. Start by washing 1 pound of fresh Brussels sprouts. Trim the ends and slice them in half. This helps them cook evenly. Make sure to remove any yellow or wilted leaves. In a large bowl, combine the halved Brussels sprouts with: - 3 tablespoons rich balsamic vinegar - 2 tablespoons pure maple syrup - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon fine sea salt - ½ teaspoon freshly cracked black pepper Use your hands or a large spoon to mix everything well. Ensure each sprout gets a nice coating of the tasty mixture. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the Brussels sprouts in a single layer on the sheet. Roasting them this way helps them get crispy. Place the baking sheet in the oven and roast for 25 to 30 minutes. Halfway through, stir the sprouts for even cooking. They should turn golden-brown and tender. When done, take them out of the oven. If you want, sprinkle ¼ cup of creamy feta cheese over the warm sprouts. This adds a nice flavor. Finally, garnish with 2 tablespoons of finely chopped fresh parsley for a pop of color. Enjoy your balsamic glazed roasted Brussels sprouts! To get the best Brussels sprouts, use fresh ones. Trim the ends and cut them in half. This helps them cook evenly. When you toss them in the bowl, make sure every piece gets coated. If they are too crowded on the baking sheet, they will steam instead of roast. Spread them in one layer for that perfect crisp. These Brussels sprouts are great as a side dish. They pair well with roasted chicken or fish. You can also serve them over a bed of quinoa or rice. For a fun twist, add them to a salad. The warm sprouts will mix well with greens and nuts. To make your dish pop, drizzle more balsamic vinegar before serving. This adds a shiny finish and extra flavor. Sprinkle crumbled feta on top for a creamy touch. Fresh parsley not only adds color but also freshness. Use a rustic bowl for a cozy look. Your guests will love the presentation! {{image_4}} You can make this dish special with seasonal items. Try adding diced apples in fall. They add a sweet crunch. In winter, toss in some pomegranate seeds for a burst of color and tang. During summer, mix in fresh herbs like basil for a bright taste. Each season brings new flavors to explore. If you want a vegan dish, skip the feta cheese. The sprouts taste great on their own. For a gluten-free option, this recipe is naturally gluten-free, so you can enjoy it worry-free. You can also cut back on the maple syrup for a lower-sugar meal. Adjust to fit your diet needs! Balsamic vinegar gives a sweet-tart flavor that shines. The garlic powder adds warmth and depth. You can spice things up by adding red pepper flakes for heat. If you love zest, try a squeeze of lemon juice before serving. These small changes can create a new taste every time you cook! Store leftover Brussels sprouts in an airtight container. Place them in the fridge. They stay fresh for up to 3 days. Make sure they cool down before you store them. You can freeze roasted Brussels sprouts. Allow them to cool completely first. Then, place them in a freezer-safe bag. Remove as much air as possible. They will last for up to 3 months. Defrost in the fridge before reheating. To reheat, preheat your oven to 350°F (175°C). Spread the Brussels sprouts on a baking sheet. Bake for about 10-15 minutes. You can also microwave them for about 2-3 minutes. Make sure they are hot all the way through. Yes, you can use frozen Brussels sprouts. Just keep in mind they may not roast as well. Frozen sprouts often release more water, making them less crispy. If you use them, thaw and drain them first. If you need a substitute for maple syrup, try honey or agave nectar. Both provide sweetness and work well with balsamic. You can also use brown sugar mixed with a bit of water. To make this recipe vegan, replace the maple syrup with agave or another vegan sweetener. Skip the feta cheese or use a vegan cheese alternative. The dish will still be tasty and satisfying. Balsamic glazed Brussels sprouts pair well with many dishes. Serve them with roasted chicken or grilled fish. They also go nicely with quinoa or a fresh salad. To adjust the sweetness, add less maple syrup or honey. You can also try adding a splash of lemon juice. This will balance the sweetness with a bit of tartness. We covered the essential steps and tips for making delicious Brussels sprouts. You learned about key ingredients and how to prepare and roast them. Remember the tips for perfect roasting and tasty variations. Don't hesitate to experiment and adjust flavors to your liking. With proper storage, you can enjoy your dish later. Follow these guidelines for a dish that has a bright taste and keeps well. Happy cooking!

Balsamic Glazed Roasted Brussels Sprouts

Elevate your side dish game with these Balsamic Bliss Roasted Brussels Sprouts! Featuring a delightful blend of balsamic vinegar, maple syrup, and spices, this easy recipe transforms Brussels sprouts into a savory treat. Perfectly roasted until golden-brown, they’re finished with creamy feta and fresh parsley for added flavor. Ready to impress your guests? Click to uncover the full recipe and enjoy a delicious dish that everyone will love!
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Ingredients
  

1 pound fresh Brussels sprouts, trimmed and halved

3 tablespoons rich balsamic vinegar

2 tablespoons pure maple syrup

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon fine sea salt

½ teaspoon freshly cracked black pepper

¼ cup creamy feta cheese, crumbled (optional)

2 tablespoons fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C) to create the perfect roasting environment.

    In a large mixing bowl, combine the halved Brussels sprouts with the olive oil, balsamic vinegar, maple syrup, garlic powder, salt, and black pepper. Use your hands or a large spoon to toss the ingredients until every sprout is thoroughly coated with the delicious mixture.

      Transfer the Brussels sprouts onto a baking sheet lined with parchment paper, spreading them out in a single layer for even roasting.

        Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Make sure to stir the Brussels sprouts halfway through to ensure they caramelize evenly, becoming tender and golden-brown.

          Once roasted, remove the baking sheet from the oven and allow the Brussels sprouts to cool slightly. If you’re adding feta cheese, now is the time to sprinkle it generously over the warm sprouts, allowing the cheese to soften and meld with the flavors.

            Just before serving, garnish the dish with freshly chopped parsley to add a touch of vibrant color and freshness.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                - Presentation Tips: Serve the Brussels sprouts in a rustic bowl and add a light drizzle of additional balsamic vinegar over the top. This not only enhances flavor but also elevates the visual appeal. Finish with a sprinkle of parsley for a fresh, colorful touch!