Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper. Ensure the Brussels sprouts are evenly coated.
Spread the Brussels sprouts in a single layer on the prepared baking sheet. This ensures they roast properly and don't steam.
Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and slightly browned. Stir them halfway through to ensure even cooking.
While the Brussels sprouts are roasting, toast the almonds in a dry skillet over medium heat. Stir frequently until they are lightly golden and fragrant (about 3-5 minutes). Watch carefully, as they can burn quickly.
Remove the roasted Brussels sprouts from the oven and transfer them back to the large bowl.
Add the toasted almonds and balsamic vinegar to the Brussels sprouts. Toss gently to combine.
Taste and adjust seasoning as needed. Add more salt, pepper, or balsamic vinegar to your preference.
Serve immediately and enjoy!
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For extra flavor, add a pinch of red pepper flakes before roasting.
You can use other nuts, such as walnuts or pecans, instead of almonds.
If you don't have balsamic vinegar, you can use lemon juice for a brighter flavor.
• Side Dish (American)
• Approximately 150 calories
• 25 minutes (Easy)
• 40 minutes
• $5-7
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