While I lay here in a blissful Thanksgiving food coma, I am going to share one of the lighter sides that graced our table this year. Not Thanksgiving specific by any means, these roasted Brussels sprouts topped with balsamic glaze are a quick way to add color and flavor to any meal. Plus, as soon as you say “oh these are topped with a balsamic glaze,” people think you are really fancy. They don’t need to know that this glaze takes less than ten minutes! It’ll be our little secret.
As I sat down to write this post I was trying to remember just what sparked my immense love of Brussels sprouts. I certainly didn’t grow up eating them. Actually, my older brother still does not have a taste for them so it was only this year that they hit the family table for the first time. Where did I develop the intense love for them that I have?
Looking back, I think it was on an anniversary date six years ago to DC-based Zatinya. They served us crispy sprouts with a heavenly yogurt sauce. Of course, I’m not eating yogurt sauces now, but the love of roasted Brussels sprouts has remained steadfast ever since that date!
Keeping things short and simple today, I’ll dive right into the recipe:
First, preheat your oven to 475 degrees. We don’t play around with roasting here. My preferred method is high temperatures and quick roasting times, as opposed to a low and slow approach. This allows for prime carmelization without overcooking the interior.
Grab a pound of Brussels sprouts, chop the rough stems off, and halve the sprouts.
Massage the sprouts with canola oil. Another high heat oil would also do (another I like to use is grapeseed oil!). Sprinkle with salt and pepper to taste.
Between you and me, I don’t really measure anything that goes onto a roasted veggie. But here is the key: You want to use just enough oil that the veggies are lightly coated, but not so much that they are swimming. Otherwise you might inadvertently steam your veggies and they won’t crisp up or carmelize!
When you chop up Brussels sprouts, some leaves will fall off. Chuck those onto the pan, too. They become delicious little Brussels sprout chips that disappear in our house before any food hits plates!
Bake for 12 to 15 minutes, or until the sprouts are tender.
While the sprouts bake, prepare your balsamic glaze.
In a small saucepan, combine balsamic vinegar and maple syrup. Bring the mixture to a boil and then reduce the heat to low. Allow the mixture to reduce until it thickens slightly and coats the back of a spoon.
Remove from the heat and set aside as the Brussels sprouts bake. It will continue to thicken as it cools.
Toss the reduced balsamic vinegar syrup over baked sprouts and serve immediately. These are best eaten warm, right out of the oven.
Will they reheat? ….Yes? But, to be blunt, it is not my favorite thing. That said, they are so delicious that I seriously doubt you’ll have any leftovers anyway!
Roasted Brussels Sprouts With Balsamic Drizzle
- Mixing Bowl
- Large baking sheet
- Silicone baking mat or parchment paper
- 1 pound Brussels sprouts halved with thick stem end removed
- 2 tablespoons canola oil or other high smoke point oil, such as grapeseed
- ¼ teaspoon kosher salt to taste
- ⅛ teaspoon white pepper to taste
For The Balsamic Glaze
- ½ cup balsamic vinegar
- 2-3 tablespoons maple syrup
- Preheat oven to 475°
- Pour a tablespoon of oil into your hands and, in a large mixing bowl, toss the sprouts. Allow the oil from your hands to lightly coat the sprouts, but be careful not to add too much! IF they seem dry, add oil a little bit at a time.
- Add a pinch of salt and pepper to taste and continue to toss the sprouts to ensure the seasonings evenly coat the sprouts.
- Transfer sprouts to a parchment-lined baking sheet and bake for 12-15 minutes. They do not need to be flipped.
- While the sprouts are baking, prepare the balsamic glaze.
- In a small saucepan, combine the balsamic vinegar and maple syrup. Bring this mixture to a boil.
- As soon as the mixture is boiling, reduce heat to low and continue to cook until the syrup reduces and thickens, coating the back of a spoon.
- Remove the balsamic glaze from the heat. It will continue to thicken as it cools.
- Once the Brussels sprouts are cooked through, remove from the oven and drizzle with balsamic. You may not need all of the balsamic syrup. (You can refrigerate additional balsamic glaze for future recipes!)
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