Brussels Sprouts appear to be the latest hipster vegetable, and I AM ALL IN.
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They’re so good! I don’t know why I hadn’t had them before the past year, but now it seems like they’re popping up everywhere. I guess I was skeptical – they can definitely turn out stinky sometimes, which made me never choose to order them or cook them. But after trying some roasted (read: not smelly) as an appetizer, I finally understood why they are amazing. So when I came across a recipe for brussels sprouts roasted with balsamic from Averie Cooks, I knew I had to try it as soon as possible. It looked both good and relatively easy. I mean, who can say no to balsamic??
Fast forward to this weekend. We were having some friends over for dinner and I figured it was time to break out the recipe. It was a hit! They disappeared immediately, and the sweet balsamic was just right with the heartiness of the sprouts.
Serve them with craisins to add some tartness to the mix, or shaved parmesan to add some savory flavor!
Start with regular old Brussels Sprouts. Trader Joe’s is my favorite place to buy produce right now – so fresh!
Slice them in half, plus trim the stalk if it’s showing much.
Lay them all cut side down on a foil-lined baking sheet. Brush them with olive oil and sprinkle salt (or garlic salt) all over.
Roast for about 15 minutes, until there’s just a bit of browning happening. Flip all of them over!
Once they’re flipped, drop (or brush) a dot of balsamic glaze on each piece. Balsamic glaze is different than straight balsamic vinegar, and works better here (thanks Averie!)
As you’ll see in pictures, I dotted each one and the balsamic didn’t quite spread as well as I would hope. Next time, I’ll take a brush and spread the liquid out so it soaks into the sprout better. On top of each, add a tiny sprinkle of brown sugar. Just a touch, you don’t need much!
Put them back in the oven for another 10-15 minutes, then take them out, because these puppies are done!
That’s it. Pretty easy, right? Enjoy!
Balsamic Brussels Sprouts
- 1 lb Brussels Sprouts
- 1 1/2 Tbsp olive oil
- salt or garlic salt to taste
- 3 Tbsp balsamic glaze or balsamic reduction
- 1 Tbsp brown sugar
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil, then coat with olive oil.
- Trim the brussels sprouts and cut in half. Lay them cut side down on the foil, then brush with olive oil and sprinkle with salt.
- Bake for 15-18 minutes, then take out to flip over. Drizzle each with balsamic glaze and use a brush or spoon to spread over the cut sides. Sprinkle a tiny bit of brown sugar as well, but go easy – a little goes a long way.
- Bake for 10-15 more minutes. When they look browned a little carmelized, take them out. Be careful in the last few minutes to not let them burn!
- Restrain yourself from eating all of them before everyone sits down for dinner.
2 thoughts on “Balsamic Brussels Sprouts”
[…] year we did two big veggies: green beans and roasted brussels sprouts, which almost disappeared before the meal started – so […]
[…] for it ever Thanksgiving. Plus, as long as we include more healthy veggie options as well – balsamic roasted brussels sprouts are always my favorite – I feel fine putting this on the menu. As a bonus, it’s […]