I love brussels sprouts and can make a meal out of them. And anything doused in balsamic, even better.
All the vegetables that stink up your house like brussels sprouts, broccoli, kale, and cauliflower are my favorites.
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.
- 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.
You can find complete recipes of this BALSAMIC ROASTED BRUSSELS SPROUTS in averiecooks.com