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.