Prepare to transform the humble Brussels sprout from a childhood nightmare into a crave-worthy culinary sensation! These Salt and Vinegar Brussels Sprouts are about to become your new obsession - a perfect blend of crispy, caramelized edges and a bold, tangy punch that will make even the most veggie-averse eater beg for seconds. Forget everything you thought you knew about Brussels sprouts, because this recipe is about to revolutionize your side dish game with an irresistible combination of roasted goodness and zesty vinegar magic!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed
- 1/4 cup white vinegar
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the center for even roasting.
- Thoroughly wash the Brussels sprouts under cool running water. Pat them completely dry using clean kitchen towels or paper towels to ensure crispy roasting.
- Trim the stem ends of the Brussels sprouts and remove any yellowed or damaged outer leaves. Cut larger sprouts in half lengthwise to ensure uniform cooking.
- In a large mixing bowl, combine the trimmed Brussels sprouts with olive oil, white vinegar, sea salt, and black pepper. Toss thoroughly to ensure even coating of all sprouts.
- Spread the seasoned Brussels sprouts in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded to promote proper caramelization.
- Roast in the preheated oven for 18-20 minutes, turning once halfway through cooking to ensure even browning and crispiness.
- Remove from oven when Brussels sprouts are golden brown and crispy on the edges, with a slight char for enhanced flavor.
- Transfer to a serving dish and optionally sprinkle with additional sea salt or a splash of extra vinegar for more intense flavor.
Tips
- Drying is Key: Ensure your Brussels sprouts are completely dry before roasting. Excess moisture prevents proper caramelization and crispy edges.
- Don't Overcrowd: Use a large baking sheet and spread the sprouts in a single layer. Overcrowding leads to steaming instead of roasting.
- High Heat is Essential: The 425°F temperature is crucial for achieving those deliciously crispy, caramelized edges.
- Vinegar Variation: Experiment with different vinegars like apple cider or white wine vinegar for subtle flavor differences.
- Serving Suggestions: For extra flavor, try sprinkling with grated Parmesan cheese or toasted nuts after roasting.
- Freshness Matters: Choose Brussels sprouts that are firm, compact, and bright green with no yellow leaves for the best results.
- Cutting Technique: Cutting larger sprouts in half ensures even cooking and maximizes crispy surface area.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 10g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
