Balsamic Glazed Brussels Sprouts
These Balsamic Glazed Brussels Sprouts are a deliciously easy side dish that you can make in under 30 minutes. Sprouts are roasted until tender, then tossed in a sweet and syrupy balsamic reduction.
Servings: 4
Calories: 112kcal
Ingredients
- 1 pound brussels sprouts
- 1 tablespoon olive oil
- ½ cup balsamic vinegar
- 1 tablespoon brown sugar
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Trim the bottoms off each sprout, then halve. Peel off any bruised or dirty leaves.
- Place sprouts on a nonstick foil-lined sheet pan and toss with olive oil and salt and pepper to taste.
- Spread sprouts out in a single layer, and turn so they are all cut-side down.
- Roast for 15-20 minutes, until sprouts are tender and lightly browned on the top and the bottom.
- While sprouts are roasting, combine balsamic vinegar, brown sugar, garlic powder, and 1 teaspoon salt in a small saucepan.
- Bring to a boil over medium heat, then simmer gently for 6-8 minutes, until glaze reduces and thickens.
- Remove sprouts from oven when done, and pour into a serving bowl.
- Drizzle with glaze and toss to combine.
- Taste, and season with salt and pepper, as desired. Serve!
Notes
Expert Tips:
Make sure you stir the sauce frequently so it doesn’t scorch. Adjust the heat to make sure it is just gently simmering and not full-on boiling. You’ll know when the glaze is done when the bubbles get bigger, and the liquid has reduced to a little more than half the original amount. When you drag a rubber spatula across it, you will see a line across the bottom of the pan before it fills in. Don’t cook it for so long that it becomes very thick and too hard to toss with the sprouts. The more the glaze cools before using, the thicker it will become. If you let it cool too much, or refrigerate it, it may be too thick to pour over sprouts. In that case, just warm it up in the microwave before using. The cook time for Brussels sprouts will depend on how big they are. Some sprouts are quite small, and some can be almost the size of a ping pong ball. If your sprouts are quite large, you will want to par-cook them before you roast. To do that, place Brussels sprout halves in a large microwave-safe bowl. Add 1 tablespoon of water, and cover the bowl with plastic wrap poked with holes. Cook on high for 2 minutes, then remove plastic wrap and drain sprouts in a colander. After draining, pour out into paper towels or a clean kitchen towel and pat dry. Then proceed as directed!
Make sure you stir the sauce frequently so it doesn’t scorch. Adjust the heat to make sure it is just gently simmering and not full-on boiling. You’ll know when the glaze is done when the bubbles get bigger, and the liquid has reduced to a little more than half the original amount. When you drag a rubber spatula across it, you will see a line across the bottom of the pan before it fills in. Don’t cook it for so long that it becomes very thick and too hard to toss with the sprouts. The more the glaze cools before using, the thicker it will become. If you let it cool too much, or refrigerate it, it may be too thick to pour over sprouts. In that case, just warm it up in the microwave before using. The cook time for Brussels sprouts will depend on how big they are. Some sprouts are quite small, and some can be almost the size of a ping pong ball. If your sprouts are quite large, you will want to par-cook them before you roast. To do that, place Brussels sprout halves in a large microwave-safe bowl. Add 1 tablespoon of water, and cover the bowl with plastic wrap poked with holes. Cook on high for 2 minutes, then remove plastic wrap and drain sprouts in a colander. After draining, pour out into paper towels or a clean kitchen towel and pat dry. Then proceed as directed!
Nutrition
Calories: 112kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 442mg | Fiber: 3g | Sugar: 9g
