Our Arbosana EVOO enhances the nuttiness of the sprouts, while the Classic Balsamic glaze creates a glossy, tangy-sweet finish that gives the Brussel sprout an irresistible outer crisp.
Give this recipe a try and tag us on Instagram @barioliveoil to show us how it turns out!
What you'll need:
- 1 ½ lbs. fresh Brussels sprouts - washed, trimmed, and halved
- 3 Tbsp Bari Arbosana Extra Virgin Olive Oil
- ½ tsp sea salt (or to taste)
- ¼ tsp freshly ground black pepper
- 2 Tbsp Bari Classic Balsamic Vinegar
- 1 Tbsp pure maple syrup or honey (optional, for added caramelization)
- 2 cloves garlic, minced
- Optional garnish: toasted walnuts, shaved Parmesan, or pomegranate arils
Instructions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup.
- Prep the sprouts: In a large bowl, toss halved Brussels sprouts with Arbosana EVOO, salt, and pepper until well coated.
- Roast for crispiness: Spread them cut-side down on the baking sheet (this helps them get golden and crispy). Roast for 20–25 minutes, flipping once halfway, until edges are deeply caramelized and crisp.
- Make the glaze: While sprouts roast, whisk together Classic Balsamic Vinegar, maple syrup (or honey), and garlic in a small saucepan. Simmer over medium heat for 3–4 minutes until slightly thickened.
- Glaze & finish: Transfer roasted sprouts back into a bowl, drizzle with the balsamic glaze, and toss to coat. Taste and adjust seasoning.
- Optional garnish: Top with toasted walnuts for crunch, Parmesan for savoriness, or pomegranate arils for a bright pop of flavor.
Enjoy!!