Roasted Brussels Sprouts with Balsamic Glaze
These Roasted Brussels Sprouts with Balsamic Glaze are here to impress! Gone are the days of basic, boring Brussels sprouts. This recipe transforms them into a satisfying and flavorful dish that combines rich oven-roasted goodness with a hint of sweetness.
Perfectly caramelized and drizzled with a luscious balsamic glaze, these Brussels sprouts make a fantastic accompaniment to a variety of main dishes, from maple-grilled salmon to delicious Maple Balsamic Pork Chops. Not only are they delicious, but they’re also quick to prepare, with just a short 10 minutes of prep time and 20-25 minutes of cooking.
So, gather your ingredients, and let’s dive into this simple yet elegant side dish that will have everyone asking for seconds!
Roasted Brussels Sprouts with Balsamic Glaze
Perfectly caramelized and drizzled with a luscious balsamic glaze, these Brussels sprouts make a fantastic accompaniment to a variety of main dishes, from maple-grilled salmon to delicious Maple Balsamic Pork Chops.
Ingredients
- 2 T. extra virgin olive oil
- 1 lb. small Brussels sprouts rinsed and cut in half
- Salt and black pepper to taste
- 1/3 c. balsamic vinegar
- 1 T. real maple syrup
Instructions
- Place oven rack in center position andpreheat oven to 400°F.
- Heat olive oil in a large cast iron orother oven-safe skillet over medium-high heat. Add Brussels sprouts to skilletand season with salt and pepper, to taste. Cook for several minutes, stirringoccasionally, until the sprouts begin to turn brown.
- Once browned, transfer the skillet into the preheated oven and roast for 15-20 minutes, stirring halfway through. Remove sprouts from the oven once they are tender and start to turn a rich brown color.
- While the sprouts are roasting, add balsamic vinegar and maple syrup to a small skillet and heat over medium-high-heat. Bring to a boil, stirring constantly, then reduce heat to medium. Continue stirring until the vinegar mixture reduces to about 1/3 of its original volume and becomes thick and syrupy. (Do not overcook or it will become too hard and sticky).
- To serve, transfer Brussels sprouts to a plate and drizzle lightly with balsamic glaze. Season with salt and pepper, if desired, and enjoy immediately with Maple Balsamic Boneless Pork Chops or other entrée of your choice.
