Crispy Balsamic Brussels Sprouts
I’m not a Brussels sprout lover. I actually don’t like them prepared in any way. On the other hand, Bethany loved these. She didn’t have a problem eating them in two meals. This is the first time she tried Brussels sprouts, my bad. The glaze had a wonderful flavor, and Bethany said it was perfect for the sprouts.
Equipment
- Knives
- Small saucepan
- Parchment paper
Ingredients
- 8 oz. Brussels sprouts (about 6 large sprouts)
- 1 Tbsp Olive oil
- 1/2 tsp Salt
- 1/8 tsp Black pepper
For the Glaze
- 2 Tbsp Honey
- 2 Tbsp Balsamic vinegar
- 1 Tbsp Shallot , minced
- 1 tsp Minced garlic
- 1/64 tsp Ground cayenne pepper
Instructions
- Preheat oven to 425℉. Line a small-rimmed baking sheet with parchment paper.
- Trim the stems off each sprout and remove any damaged or yellow leaves. Rinse and drain the sprouts. Place on a kitchen towel and pat dry.
- Cut the sprouts in half and set aside on the towel.
- In a 2-quart bowl, add the olive oil, salt, and pepper. Mix. Place sprouts in the bowl and toss to coat evenly.
- Spread the seasoned sprouts, cut side down, in a single layer on your prepared baking sheet.
- Roast the sprouts for 20-25 minutes, flipping halfway through.
- Place a small saucepan on medium-high heat while the sprouts are cooking in the oven. Add the glaze ingredients to the pan and whisk. Cook for 5-7 minutes or until the glaze has thickened. Whisk often.
- In the same 2-quart bowl, toss the sprouts with the glaze and serve while hot.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 6 Sprout halvesCalories: 190kcalCarbohydrates: 32gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 620mgPotassium: 490mgFiber: 5gSugar: 23gCalcium: 60mgIron: 1.9mg