Roasted Brussels sprouts with balsamic glaze are sweet, tangy, caramelized, and savory all-in-one dish. This super easy dish is a must-have in your repertoire. This side dish is delicious all year ...

Add the Brussels sprouts, cut-side down, in one layer, and brown in batches. Place in the oven, and roast for 4 minutes. Return the pan to the stovetop, set heat to medium, and turn the sprouts ...

Toss Brussels sprouts with maple syrup, balsamic vinegar, olive oil, salt, and pepper. Spread in a single layer on a large baking sheet. Roast 35-40 minutes, until crisp on the outside and tender ...

Many shaved brussels sprouts recipes yield fresh and crunchy, autumnal salads — but here, shredding this fall-favorite vegetable is the secret to an amazing roasted brussels sprout side.

Preheat the oven to 375 degrees. Place the 1/2 cup shaved Brussels sprouts on a baking sheet. Sprinkle with a few pinches of ...

Make the dressing: In a medium bowl, whisk all ingredients except Brussels sprouts until blended. Add roasted Brussels sprouts and toss to coat. Serve at room temperature.

Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Roast: Toss sprouts in olive oil ... Cook on each side for about 5 minutes or until golden brown. Fresh ...

Brussels sprouts get a high-heat roast (key for crispy edges and zero boiled-cabbage flavor) before getting tossed in a sweet soy glaze. Adorn simply roasted brussels sprouts with a soy caramel ...