Instant Pot Beef Barley Soup Recipe

This Instant Pot beef barley soup is rich, hearty, healthy and so tasty! This wholesome meal is packed with tender chunks of beef, vegetables, and chewy pearl barley! Savor a bowl or two of this homemade beef barley soup during these cozy, chilly winter nights! A satisfied tummy and soul, guaranteed 🙂

If you are looking for an easy, healthy, and delicious one-pot meal, you have got to try this simple Instant Pot beef barley soup. This soup is incredibly yummy and perfect to warm you up during the coming weeks.

Besides being tasty, beef and barley soup is also healthy. Barley is an amazing source of vitamins, minerals, proteins, and soluble fiber. We should definitely try to incorporate more of this ancient grain in our day-to-day diet!

Beef barley soup made in the Instant Pot is just as amazing as that made on the stove-top, sans the need to simmer for hours together. You get all the flavors of a classic, traditional beef barley soup in a fraction of the time! Sounds good right? So let’s talk about it in detail.

• Let’s talk about the ingredients needed for this soup
• Some points to consider before making this Instant Pot beef and barley soup
• A few variations to try
• Can you freeze this soup?
• Sides to serve with this soup
• More comforting Instant Pot soup recipes
• How to make Instant Pot beef barley soup – Step by step instructions
• Instant Pot Beef Barley Soup

Let’s talk about the ingredients needed for this soup

I used the following ingredients for my homemade beef and barley soup,

• Meat: I’ve used boneless chuck roast, got the butcher to cut into small pieces. Since this a soup, you don’t really want large pieces of meat. You can also use beef stew meat.
• Barley: Use the pearl barley variety for this soup, make sure it is not the quick-cook kind.
• Mirepoix: A fancy French word for a mix of onions, carrots, and celery to flavor up the base of this soup.
• Garlic
• Seasoning for beef barley soup: I’ve used some dried thyme, oregano, and basil along with salt, pepper, and bay leaves. Alternatively, you may also use Italian seasoning, or throw in 2-3 fresh sprigs of rosemary and thyme!
• Tomato paste: We are not fans of tomato pieces in this soup, nor do we like these soup to have a very tomato-ey flavor. You can definitely use diced tomatoes, crushed tomatoes, etc as per your preference.
• Worcestershire sauce: The savoriness of this sauce enhances and rounds up the flavor of this soup. Definitely try and use it!
• Liquid: I’ve used beef stock and water. You could also substitute the water with more beef stock. Or use chicken stock instead of beef stock.

Some points to consider before making this Instant Pot beef and barley soup

Better if made in advance: This Instant Pot beef barley soup tastes pretty good right after it is prepared but so much better if it is left to sit for a few hours. So get the max flavors from this soup with a little planning. Even if you are unable to plan, you will have super tasty leftovers 😀

The thickness of the soup: Remember to rinse the barley really well to eliminate excess starch. Barley is what contributes to the thickness of the soup. The soup continues to thicken after the heat is off, as the barley continues to soak the liquid making it almost stew-like.

I feel the thickness is a very personal preference. The consistency can be adjusted by thinning down the soup further with additional stock. Other options would be to use less barley, about 1/3 cup to begin with or cook the barley separately and add it to the soup in individual bowls when you intend serving the soup.

Add more vegetables: I’ve stuck to the basic mirepoix for the soup, but you can definitely amp up the veggies. Potatoes, green beans, corn, frozen green peas, baby spinach, etc are all great options. Add the peas and/or spinach in the end if using.

The size of the veggies: 20 minutes is a long cooking time for veggies. Veggies like carrot, and celery fare well under pressure. If using other veggies, make sure to keep them fairly chunky. Add frozen veggies in the end, and warm through.

Wine: Feel free to swap (about 1/2 cup) of the stock with red or white wine for an additional depth of flavor.

Fresh herbs: You can also swap the dried herbs with fresh ones! Add 3-4 sprigs of thyme and a sprig of rosemary. Discard the stems after the cooking cycle is complete.

A few variations to try

• Beef barley soup with ground beef: Brown about a pound to a pound and half of lean ground beef in step 1. Transfer the browned beef to a plate and proceed from step 2 onward.
• Creamy beef barley soup: Stir in 1 cup of heavy cream in the end.
• Leftover roast beef barley soup: If you have leftover roast beef or pot roast, you can use it for this soup. Beef barley soup with leftover beef is just as good. To do this, simply skip the first step of browning the meat. Chop up the leftover beef into small pieces, follow step 2 onwards.
• Gluten-free: Barley is not gluten-free. Substitute barley with 1/2 cup of brown rice or quinoa. Rinse and soak the brown rice for 10-15 minutes before using it. Also, skip the Worcestershire sauce.
• Vegetarian: Skip the meat completely, throw in some other veggies for a vegetable barley soup!

Can you freeze this soup?

Beef and barley soup with mushrooms freezes beautifully. I actually made this soup a few weeks before I moved out of the US. Since my husband had to stay back for a little longer, this stash of food along with the many others I had stocked up on came in really handy for him.

Here’s how you freeze it,

• Once the soup cools down completely, transfer individual serving portions to freezer-safe bags, or containers leaving an inch space between the contents and the lid.
• Remember to label the contents with the name, and date.
• Lay the bags flat in a single layer in the freezer. Then stack them once frozen.
• Freeze up to 3 months
• Thaw in the refrigerator the night before. Reheat in the microwave or transfer to a small pot, and heat on low, stirring occasionally. Add some stock to adjust the consistency.

Sides to serve with this soup

This soup is a wholesome and healthy meal all by itself. Though some crusty bread won’t hurt to mop up all that glorious broth!

A nice green salad would be another great accompaniment to add a fresh element to the meal.

This Instant Pot beef barley soup has a ton of texture, with melt-in-the-mouth chunks of beef, plump, chewy and nutty barley and tender veggies. Sprinkle some Parmesan cheese and enjoy a big bowl of comfort!

More comforting Instant Pot soup recipes

Chicken noodle soup

Carrot ginger soup

Corn potato chowder with bacon

Broccoli cheddar soup

Minestrone Soup

Creamy tortellini sausage soup

How to make Instant Pot beef barley soup – Step by step instructions

Step 1: Brown 1.5 pounds of meat

Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add 1 tablespoon of olive oil, once it heats up, add half the meat in a single layer, leave undisturbed for a minute, flip and brown the other side. Transfer the meat to a plate. Repeat with the remaining batch of meat, adding a tablespoon more of oil if necessary.

Step 2: Saute mushrooms

Add 8 oz of baby bella mushrooms, sliced, saute for 2-3 minutes, scraping the bottom of the pot as you saute. The mushrooms will release moisture which will help pick up all the brown bits (known as fond) at the bottom of the pot. Transfer the mushrooms to a plate and set aside.

Step 3: Saute the mirepoix

Add diced 1 cup each of diced onions, carrots, and celery, cook for 2-3 minutes while stirring occasionally.

Step 4: Saute minced garlic

Next, add 1 tablespoon minced garlic, cook, until fragrant, another 30 seconds.

Step 5:Add the tomato paste and seasoning mix

Add 2 tablespoon of tomato paste and seasoning mix (1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 2 teaspoons dried basil, 1/2 tsp freshly cracked black pepper, 1 teaspoon kosher salt).

Cook for 2 minutes. At this point, if you still find some browned bits stuck at the bottom of the pot (ideally you shouldn’t), use 1/4 cup of the beef stock to de-glaze the pot in order to avoid any potential ‘BURN’ error. Press ‘CANCEL’ to turn off the saute mode.

Step 6:Add barley, browned meat and sauteed mushrooms

Add 3/4 cup rinsed pearl barley, browned meat along with its juices and sauteed mushrooms to the pot.

Step 7: Add the liquid, Worcestershire sauce and Bay leaves

Next, add 1 quart of beef stock and 2 cups of water.

Add 1 tablespoon Worcestershire sauce, give everything a really good mix.

Throw in the bay leaves.

Step 8: Pressure cook

Close the lid of the Instant Pot with the valve on ‘SEALING’ position. Press the manual or pressure cook button and pressure cook on high for 20 minutes. It will take some time for the pressure to build up, after which the timer will start.

Step 9: Natural pressure release (NPR) for 10 minutes

Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then do a quick release following the manufacturer’s instructions. Once the float valve (silver pin) drops, open the lid.

Step 10: Sprinkle freshly chopped parsley

Sprinkle chopped parsley, and mix well. Check for seasonings and adjust accordingly. Discard the bay leaves before serving. Enjoy your very own homemade beef barley soup along with some crusty bread 🙂

Notes

• You can swap about 1/2 cup of the stock with red or white wine.
• Stove-top version: Use a large dutch pot or heavy-bottomed pot, follow the same procedure up to step 7. Cover the pot and let it simmer for 1.5 to 2 hours. Stir occasionally in between, adding more liquid if it looks dry.

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Instant Pot Beef Barley Soup

Equipment

• Instant Pot DUO60 6 Qt 7-in-1

Ingredients1x2x3x

• 2 tbsp olive oil
• 1.5 lb boneless chuck roast, cut into bite-size pieces, you can also use stewing beef
• 8 oz baby bella mushrooms sliced
• 2 medium carrots diced into half-moons, about 1 cup
• 3 celery stalks diced, about 1 cup
• 1 medium onion chopped finely, 1 cup
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 3/4 cup pearl barley rinsed
• 1- quart low sodium beef stock
• 2 cups water
• 2 bay leaves

Seasoning Mix

• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 teaspoons dried basil
• 1/2 tsp freshly cracked black pepper
• 1 teaspoon kosher salt, or to taste

Other ingredients

• freshly grated parmesan cheese as required, optional, for garnishing

Instructions

• Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add a tablespoon of oil, once it heats up, add half of the beef cubes in a single layer, cook until browned on all sides, stirring frequently. Transfer the meat to a plate. Repeat with the remaining batch of meat, adding a tablespoon more of oil if necessary.
• Add sliced mushrooms, saute for 2-3 minutes, scraping the bottom of the pot as you saute. The mushrooms will release moisture which will help pick up all the brown bits (known as fond) at the bottom of the pot. Transfer the mushrooms to a plate and set aside.
• Add diced onions, carrots, and celery, cook for 2-3 minutes while stirring occasionally. Add more oil if required to saute the veggies.
• Next, add minced garlic, cook until fragrant, another 30 seconds.
• Add the tomato paste and seasoning mix. Cook for 2 minutes. At this point, if you still find some browned bits stuck at the bottom of the pot (ideally you shouldn’t), use 1/4 cup of the beef stock to de-glaze the pot in order to avoid any potential ‘BURN’ error. Press ‘CANCEL’ to turn off the saute mode.
• Add the rinsed barley, browned meat along with its juices and sauteed mushrooms to the pot.
• Next, add the stock and water.
• Add Worcestershire sauce, give everything a really good mix.
• Throw in the bay leaves.
• Close the lid of the Instant Pot with the valve on ‘SEALING’ position. Press the manual or pressure cook button and pressure cook on high for 20 minutes. It will take some time for the pressure to build up (about 22 minutes), after which the timer will start.
• Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then do a quick release following the manufacturer’s instructions. Once the float valve (silver pin) drops, open the lid.
• Sprinkle chopped parsley, and mix well. Check for seasonings and adjust accordingly. Discard the bay leaves before serving.
• Dish out, sprinkle some parmesan cheese if desired. Enjoy your very own homemade beef barley soup along with some crusty bread 🙂

Video

Notes

• You can add about 1/2 cup of red or white wine in step 5, after sauteing the tomato paste and herbs. Let the wine simmer for another 4-5 minutes to cook off the alcohol.
• Stove-top version: Use a large dutch pot or heavy-bottomed pot, follow the same procedure up to step 7. Cover the pot and let it simmer for 1.5 to 2 hours. Stir occasionally in between, adding more liquid if it looks dry.
• Nutrition Disclaimer: Nutritional values are estimates calculated using an online nutrition calculator. If you depend on these values for your diet, please use your preferred nutrition calculator.
• Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

Nutrition

Instant Pot Beef Barley Soup

Equipment

• Instant Pot DUO60 6 Qt 7-in-1

Ingredients

• 2 tbsp olive oil
• 1.5 lb boneless chuck roast, cut into bite-size pieces, you can also use stewing beef
• 8 oz baby bella mushrooms sliced
• 2 medium carrots diced into half-moons, about 1 cup
• 3 celery stalks diced, about 1 cup
• 1 medium onion chopped finely, 1 cup
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 3/4 cup pearl barley rinsed
• 1- quart low sodium beef stock
• 2 cups water
• 2 bay leaves

Seasoning Mix

• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 teaspoons dried basil
• 1/2 tsp freshly cracked black pepper
• 1 teaspoon kosher salt, or to taste

Other ingredients

• freshly grated parmesan cheese as required, optional, for garnishing

Instructions

• Press the ‘SAUTE’ button, set it to “NORMAL’ and wait until it displays ‘HOT’. Add a tablespoon of oil, once it heats up, add half of the beef cubes in a single layer, cook until browned on all sides, stirring frequently. Transfer the meat to a plate. Repeat with the remaining batch of meat, adding a tablespoon more of oil if necessary.
• Add sliced mushrooms, saute for 2-3 minutes, scraping the bottom of the pot as you saute. The mushrooms will release moisture which will help pick up all the brown bits (known as fond) at the bottom of the pot. Transfer the mushrooms to a plate and set aside.
• Add diced onions, carrots, and celery, cook for 2-3 minutes while stirring occasionally. Add more oil if required to saute the veggies.
• Next, add minced garlic, cook until fragrant, another 30 seconds.
• Add the tomato paste and seasoning mix. Cook for 2 minutes. At this point, if you still find some browned bits stuck at the bottom of the pot (ideally you shouldn’t), use 1/4 cup of the beef stock to de-glaze the pot in order to avoid any potential ‘BURN’ error. Press ‘CANCEL’ to turn off the saute mode.
• Add the rinsed barley, browned meat along with its juices and sauteed mushrooms to the pot.
• Next, add the stock and water.
• Add Worcestershire sauce, give everything a really good mix.
• Throw in the bay leaves.
• Close the lid of the Instant Pot with the valve on ‘SEALING’ position. Press the manual or pressure cook button and pressure cook on high for 20 minutes. It will take some time for the pressure to build up (about 22 minutes), after which the timer will start.
• Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then do a quick release following the manufacturer’s instructions. Once the float valve (silver pin) drops, open the lid.
• Sprinkle chopped parsley, and mix well. Check for seasonings and adjust accordingly. Discard the bay leaves before serving.
• Dish out, sprinkle some parmesan cheese if desired. Enjoy your very own homemade beef barley soup along with some crusty bread :)

Video

Notes

• You can add about 1/2 cup of red or white wine in step 5, after sauteing the tomato paste and herbs. Let the wine simmer for another 4-5 minutes to cook off the alcohol.
• Stove-top version: Use a large dutch pot or heavy-bottomed pot, follow the same procedure up to step 7. Cover the pot and let it simmer for 1.5 to 2 hours. Stir occasionally in between, adding more liquid if it looks dry.
• Nutrition Disclaimer: Nutritional values are estimates calculated using an online nutrition calculator. If you depend on these values for your diet, please use your preferred nutrition calculator.
• Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

Nutrition

These delicious oven-roasted brussels sprouts, tossed in a sweet, tangy and syrupy balsamic maple glaze, are tender-crisp and make for an elegant side dish for your Holiday table! Thanksgiving/Holiday season or not, these are great to enjoy all year round!

How are your holiday preps coming along guys? I’ve yet to start preparing my Christmas goodies! And I’m so excited this Holiday season, as I will be spending it with my family here in Mumbai after 5 long years! Also, I’ve been yearning to enjoy my Mom’s Christmas goodies for the longest time, so I’m really looking forward to Christmas!

They are easy, requiring hardly10 minutes of prep time, and the oven does the rest of the job.

I happened to taste these sprouts while I was in the US since we don’t get them in India. These miniature cabbages taste quite like cabbage but are much milder. The small sprouts tend to be tender and sweeter than their larger counterparts which are usually bitter, especially if eaten raw.

Handy tip: While buying brussels sprouts, remember to buy the ones that are firm and compact. Avoid those with yellow leaves or black spots. You can store the sprouts in an airtight container in the crisper for at least a week or you can store them in a cool, dark cabinet.

• Ways to cook brussels sprouts
• Oven-roasted brussels sprouts recipe
• Seasoning for brussels sprouts
• Main dishes to serve with brussels sprouts
• Variations of this balsamic brussels sprouts recipe
• How to use frozen brussels sprouts for this recipe?
• How to make the best oven-roasted brussels sprouts with maple balsamic glaze – Step by step instructions
• Oven Roasted Brussels Sprouts With Balsamic Maple Glaze

Ways to cook brussels sprouts

There are a number of ways of cooking brussels sprouts, such as;-

• Roasting in the oven
• Pan-seared
• Grilling
• Air fryer
• Boiling
• Steaming
• Pressure cooking
• Braising

You can also enjoy raw brussels sprouts, in the form of a shaved brussels sprouts salad with your favorite dressing.

Although there are quite a number of ways, I think the best way to cook brussels sprouts is by roasting or grilling them. Even air-fried sprouts are tasty. Roasting concentrates the sugars and brings out the natural sweetness. It is hands down my preferred way of cooking brussels sprouts.

What makes these sprouts top-notch is that sweet and tangy balsamic maple reduction. After the sprouts are roasted, they are tossed with that syrupy and thick balsamic glaze, that’s like an icing on the cake.

Sometimes, we simply enjoy this as a healthy snack. It is so good, that I can actually devour the entire thing as a meal. Even my kids enjoy this and that’s a bonus!

Oven-roasted brussels sprouts recipe

To begin this easy and simple brussels sprouts recipe, you will need these ingredients;

• Fresh or frozen brussels sprouts
• Olive oil
• Sea salt and freshly cracked pepper
• Red pepper flakes, which are completely optional
• Balsamic glaze, which is nothing but balsamic vinegar reduced with a sweetener, until thickened. You do not need to splurge on an expensive balsamic vinegar for the glaze. Use whatever you have at hand, or else you can also buy balsamic glaze from the store. But I do suggest that you try making it at home, it is so simple with just 2 ingredients.

You just need a few simple steps to make the best oven-roasted brussels sprouts!

• Prepare the sprouts by rinsing them, patting them dry, and slicing them into half lengthwise
• Toss them with some olive oil and seasoning of your choice
• Roast until tender-crisp
• Toss with the balsamic maple glaze
• Dig in!

Seasoning for brussels sprouts

I think the best seasoning for brussels sprouts is some coarse salt and freshly cracked pepper.

You don’t need a ton of ingredients to make these taste good. The roasting process itself eliminates that characteristic bitter flavor of brussels sprouts, and turns them into this sweet poppable deliciousness, that are truly addictive!

Feel free to add other seasonings like lemon pepper, garlic powder, cayenne, Italian seasoning, brown sugar, etc

Main dishes to serve with brussels sprouts

These glazed brussels sprouts pair well with any protein of your choice, such as;

• Grilled chicken breasts or tandoori chicken
• Grilled or pan-seared salmon
• Seared or Grilled steaks
• Pork chops

Variations of this balsamic brussels sprouts recipe

I always like to add variations, to avoid getting bored. Although there is absolutely no reason you would ever get bored with this recipe as it is packed with flavors. But you can always use these ideas to vary things around!

Bacon and shallots: Dice 3-4 slices of thick-cut bacon into 1-inch pieces, also thinly slice about 2 medium shallots. Add the chopped bacon and sliced shallot to the pan (in step 4 below), and roast as directed. You may also use a small red onion in lieu of shallot. You can also substitute the bacon with pancetta or prosciutto

Honey balsamic: Swap the maple syrup for honey

Pesto: Instead of tossing the roasted sprouts with maple balsamic glaze, toss it with a couple of tablespoons of fresh pesto instead and finish off with a sprinkle of parmesan! Yumm!

Fresh or dried herbs: Add finely chopped fresh herbs like rosemary, thyme, basil, parsley, dill, etc after the sprouts have roasted. If using dried herbs, add it before roasting. You can add about a teaspoon of dried herbs along with the olive oil, salt, etc

Cheese: Sprinkle some freshly grated parmesan cheese, as soon as the sprouts are out of the oven. Other cheeses like goat cheese or feta are also good alternatives.

Garlic: Roughly chop about 3-4 cloves (or as much as you like) and add it along with the olive oil, salt, and pepper. Toss the sprouts well, and roast as directed below.

Lemon juice: Squeeze fresh lemon juice on the roasted sprouts

Nuts or seeds: Toss the cooked sprouts with either of these toasted nuts – walnuts, pecans, pine nuts, slivered almonds or seeds like pepitas, sunflower seeds, hemp seeds, sesame seeds, etc to name a few.

Raisins/cranberries: Toss in some raisins or dried cranberries in the end for a festive touch.

How to use frozen brussels sprouts for this recipe?

Though I prefer using fresh sprouts when it comes to roasting, you can definitely use frozen brussels sprouts for this recipe as well.

Place the frozen sprouts directly on the baking tray, drizzle a generous amount of oil, sprinkle salt, and pepper, toss everything well, and roast as directed. You may halve the sprouts after they are done roasting, be careful as they are hot.

You can broil them if you like them more charred.

If you love the deep, caramelized flavor of roasted vegetables, you will absolutely enjoy this not-so-likable vegetable in its roasted form.

Served with balsamic-maple glaze, this does look like one fancy, gourmet meal. It will make an impressive addition to your Holiday table! Try it if you haven’t already!

How to make the best oven-roasted brussels sprouts with maple balsamic glaze – Step by step instructions

Step 1: Prepare the brussels sprouts for roasting

Preheat the oven to 425 degrees F.

Wash 1 lb of brussels sprouts well under running water. Pat dry completely with a clean kitchen napkin or paper towel.

Trim the ends of the brussels sprouts, discard the outer leaves or any other leaves that are yellow. Slice lengthwise.

Step 2: Toss the sprouts with oil and seasonings

Transfer the brussels sprouts to a sufficiently big bowl, add 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon freshly cracked black pepper, and 1/4 teaspoon crushed red pepper flakes. Toss to coat well. You may also add the outer leaves which fall while slicing the sprouts in half. They make for some delicious, crispy brussels sprouts chips.

Step 3: Transfer to a baking sheet

Place the brussels sprouts on a rimmed baking sheet, cut side down in a single layer. Do not crowd the pan or stack them, they will steam instead of roasting and turn mushy. You may also line the baking sheet with aluminum foil for easier clean-up.

Step 4: Roast

Roast for 20-25 minutes, shaking the sheet halfway through during roasting. If you like them really charred, turn on the broiler towards the end and broil for 1-2 minutes, keep a close eye or else they might burn.

Step 5: Toss with balsamic-maple glaze

Once the bottom of the Brussels sprouts has caramelized, remove the tray from the oven, transfer to a serving platter and drizzle 2 tablespoons of balsamic-maple glaze balsamic glaze all over the roasted brussels sprouts. Toss gently to combine and serve immediately, with some more maple balsamic glaze on the side.

Notes

• For the balsamic-maple glaze: While the brussels sprouts are roasting, prepare the balsamic maple glaze. Add 1/2 cup of balsamic vinegar and 2 tablespoons of maple syrup in a small saucepan over medium heat. Once it starts to bubble, lower the heat and simmer for about 10-15 minutes or until the glaze has thickened enough to coat the back of a spoon. Remove the saucepan off the heat, and transfer the glaze to a glass bottle or Mason jar. Refrigerate leftover glaze for up to 2 weeks, or store in a cool dark cabinet. This will hardly make about 1/4 cup of glaze, you can combine the rest with olive oil and whisk well to make an easy dip and enjoy it along with some crusty bread or simply drizzle leftover glaze over salad greens.
• Make-ahead brussels sprouts: I really do not recommend roasting these ahead of time. These are best served fresh when they are right out of the oven. They will lose their crispiness if left to sit for long. The most you can do is prepare the sprouts as mentioned in step 1 and refrigerate in an airtight container until you are ready to use them. Then simply coat with oil and seasonings and roast.
• Leftovers can be refrigerated in an airtight container for up to 4 days.
• Reheating brussels sprouts: Reheat in the oven at 350 degrees F for 8-10 minutes or until heated through. Alternatively, heat it in the microwave for a minute.

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Oven Roasted Brussels Sprouts With Balsamic Maple Glaze

Ingredients1x2x3x

• 1 lb brussels sprouts ends trimmed, outer leaves discarded and cut in half
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon red pepper flakes optional
• 2 tablespoons of balsamic-maple glaze homemade or store-bought (recipe in notes)

Instructions

• Preheat the oven to 425 degrees F.
• Wash the brussels sprouts well under running water. Pat dry completely with a clean kitchen napkin or paper towel.
• Trim the ends of the brussels sprouts, discard the outer leaves or any other leaves that are yellow. Slice lengthwise.
• Transfer the brussels sprouts to a sufficiently big bowl, add olive oil, salt, pepper, and crushed red pepper flakes. Toss to coat well. You may also add the outer leaves which fall while slicing the sprouts in half. They make for some delicious, crispy brussels sprouts chips.
• Place the brussels sprouts on a rimmed baking sheet, cut side down in a single layer. Do not crowd the pan or stack them, they will steam instead of roasting and turn mushy. You may also line the baking sheet with aluminum foil for easier clean-up.
• Roast for 20-25 minutes, shaking the sheet halfway through during roasting. If you like them really charred, turn on the broiler towards the end and broil for 1-2 minutes, keep a close eye or else they might burn.
• Once the bottom of the Brussels sprouts has caramelized, remove the tray from the oven, transfer to a serving platter and drizzle the balsamic glaze all over the roasted brussels sprouts. Toss gently to combine and serve immediately, with some more maple balsamic glaze on the side.

Notes

Nutrition