Description
A simple and flavorful recipe for Balsamic Glazed Brussels Sprouts, featuring roasted Brussels sprouts tossed in a rich, tangy balsamic reduction. Perfect as a savory side dish with a crispy texture and a sweet, bold glaze.
Ingredients
Scale
Vegetables
- 1 pound Brussels Sprouts
Seasonings and Oils
- 2 tablespoons Olive Oil
- Kosher Salt, to taste
- Pepper, to taste
Glaze
- â…“ cup Balsamic Vinegar or Balsamic Glaze
Instructions
- Preheat the Oven: Heat the oven to 400 degrees Fahrenheit to prepare for roasting the Brussels sprouts.
- Prepare Brussels Sprouts: Slice the Brussels sprouts in half through the core ensuring even cooking and crispiness.
- Season the Sprouts: Toss Brussels sprouts with olive oil, then generously season them with kosher salt and pepper to enhance their flavor.
- Roast the Brussels Sprouts: Spread them on a sheet pan in a single layer and roast for 30 to 40 minutes, turning once halfway through, until golden brown and crispy.
- Make Balsamic Reduction: While roasting, place â…“ cup balsamic vinegar in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer. Let it reduce by half or until it coats the back of a spoon, about 15 minutes.
- Toss with Glaze: Transfer roasted Brussels sprouts to a serving bowl and toss them with the balsamic reduction until well coated.
- Serve: Serve immediately while warm as a delicious side dish.
Notes
- For extra crispiness, ensure Brussels sprouts are dry before tossing with oil.
- Watch the balsamic vinegar closely to prevent burning during reduction.
- Can be garnished with toasted nuts or Parmesan cheese for added texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
