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Roasted Brussels Sprouts with Balsamic Reduction

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Ingredients

Scale

  • 1 ½ pounds Brussels sprouts, trimmed and halved

  • 2 tablespoons olive oil

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons honey or maple syrup (for sweetness)

  • ½ cup balsamic vinegar

  • 1 teaspoon Dijon mustard (optional, for extra tang)

  • 1 tablespoon fresh thyme or rosemary (optional, for added flavor)

Ingredient Highlights

  • Brussels Sprouts: A member of the cabbage family, Brussels sprouts are a nutrient-dense vegetable that’s low in calories but high in fiber, vitamins, and minerals. Roasting them brings out their natural sweetness and creates a rich, crispy texture.

  • Olive Oil: Olive oil is a healthy fat that helps the Brussels sprouts crisp up while roasting, contributing to the deliciously roasted flavor.

  • Balsamic Vinegar: Balsamic vinegar is the key to this dish’s signature tangy sweetness. It reduces to a syrupy consistency, intensifying the flavor and adding a beautiful glaze to the Brussels sprouts.

  • Honey or Maple Syrup: A touch of honey or maple syrup provides a natural sweetness that balances the acidity of the balsamic vinegar, making the dish harmonious in flavor.

Instructions

Prepare the Brussels Sprouts:

  1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This high temperature helps create the crispy texture that makes roasted Brussels sprouts so appealing.

  2. Trim the Brussels Sprouts: Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half vertically to ensure they cook evenly.

  3. Toss with Olive Oil: Place the halved Brussels sprouts in a large mixing bowl. Drizzle with olive oil, then toss them gently to coat evenly. Season with salt and freshly ground black pepper to taste.

Roast the Brussels Sprouts:

  1. Arrange on a Baking Sheet: Spread the Brussels sprouts in a single layer on a baking sheet. Make sure the cut side is facing down for maximum crispiness.

  2. Roast: Roast in the preheated oven for 25-35 minutes, flipping halfway through. The Brussels sprouts should be golden brown and crispy on the edges, with a tender interior. Keep an eye on them towards the end of the roasting time to prevent burning.

  3. Check for Doneness: The Brussels sprouts are done when they have a nice caramelized color and a crisp texture on the outside. A fork should easily pierce the center of the sprouts.

Prepare the Balsamic Reduction:

  1. Make the Balsamic Reduction: While the Brussels sprouts are roasting, prepare the balsamic reduction. In a small saucepan, combine the balsamic vinegar and honey (or maple syrup). Bring it to a simmer over medium heat, stirring occasionally.

  2. Simmer and Reduce: Let the mixture simmer for 8-10 minutes, or until it has thickened into a syrupy consistency. Stir occasionally to prevent burning. If you’d like an extra tang, you can add a teaspoon of Dijon mustard during the last minute of simmering.

  3. Taste and Adjust: Taste the reduction and adjust the sweetness or tanginess if needed, adding more honey or vinegar to suit your preferences.

Assemble and Serve:

  1. Drizzle with Balsamic Reduction: Once the Brussels sprouts are roasted to perfection, remove them from the oven. Transfer them to a serving platter and drizzle the balsamic reduction over the top, ensuring each sprout gets a coating of the flavorful glaze.

  2. Garnish (Optional): For added flavor and presentation, garnish with fresh thyme or rosemary, or sprinkle with a pinch of sea salt.

Serve:

 

  1. Serve Immediately: These Brussels sprouts are best served warm. Enjoy as a side dish with your favorite main courses, whether it’s roasted chicken, grilled steak, or a hearty vegetarian dish.

Nutrition

Find it online: https://buttereats.com/roasted-brussels-sprouts-with-balsamic-reduction/