Balsamic Roasted Brussels Sprouts
I love brussels sprouts and can make a meal out of them. And anything doused in balsamic, even better.
There are a couple restaurants in San Diego that make fried brussels sprouts and along with a cheese platter and some drinks, I’m seriously in heaven.
Rather than frying them, these brussels sprouts are roasted at a high temp so that wonderful caramelization develops and they’re so fast and easy to make.
Halfway through baking, flip them over and drizzle with balsamic glaze or balsamic reduction (not the same as just straight balsamic vinegar) and a pinch of brown sugar to boost the caramelization factor.
A balsamic glaze or reduction is simply balsamic vinegar that’s been cooked down (reduced) on the stove with sugar and it becomes thicker and more flavorful. I have an easy balsamic reduction recipe but for the brussels sprouts I used Trader Joe’s balsamic glaze. Or look in the vinegar aisle of your regular grocery store for balsamic reductions and glazes.
The outer edges of the sprouts are crunchy and crisp, while the inside is perfectly firm and juicy from the balsamic that seeps down with a savory and tangy bite from the balsamic.
If you know someone who doesn’t like brussels sprouts, try this recipe and they’ll likely change their mind. Freshly shaved parmesan or toasted pistachios sprinkled on top are a nice touch for the ultimate in brussels sprouts.
Balsamic Roasted Brussels Sprouts
I love brussels sprouts and can make a meal out of them. The brussels sprouts are roasted at a high temp so that wonderful caramelization develops and they're so fast and easy to make. Halfway through baking, flip them over and drizzle with balsamic glaze or balsamic reduction (not the same as just straight balsamic vinegar) and a pinch of brown sugar to boost the caramelization factor. The outer edges of the sprouts are crunchy and crisp, while the inside is perfectly firm and juicy from the balsamic that seeps down with a savory and tangy bite from the balsamic. If you know someone who doesn't like brussels sprouts, try this recipe and they'll likely change their mind.
Yield: serves 2 to 4
Prep Time: 5 minutes
Cook Time: about 30 minutes, divided
Total Time: about 35 minutes
- about 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- about 1/4 cup balsamic reduction or glaze (I used Trader Joe's or make your own balsamic reduction)
- 1 tablespoon light brown sugar, packed
- parmesan cheese, optional for garnishing
- toasted pistachios, optional for garnishing
- Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
- Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.
- Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic and doesn't make them taste sweet, but if you're adverse to adding sugar, it can be omitted.
- Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used, personal preference for doneness, oven and climate variances, etc. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes. Optionally garnish with cheese or pistachios before serving. Brussels sprouts are best warm and fresh.
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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