Roasted Brussels Sprouts with Balsamic Glaze

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Printable recipe found at the bottom of the post. Affiliate links to my favorite cast iron skillet and accessories.

The holidays call for Brussels sprouts in our house!  You’re going to love this side dish that goes beyond the basic, boring Brussels sprouts.  The rich oven-roasted flavor is enhanced with just a hint of sweetness.

This side dish goes wonderfully with a variety of main dishes including a traditional turkey dinner, maple-glazed salmon or this delicious Maple Balsamic Pork Chop recipe.

Roasted Brussels Sprouts with Balsamic Glaze Recipe

Roasted Brussels Sprouts with Balsamic Glaze Recipe

Roasted Brussels Sprouts with Balsamic Glaze 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

I love my cast iron pan for roasting veggies in the oven, I have this Lodge pan with the removable silicone handle cover.  I also keep a scraper in the kitchen to easily clean it because you should never submerge your cast iron pan in water, it takes away from all the wonderful seasoning the pan offers.

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze Directions:

  1. Place oven rack in center position and preheat oven to 400°F.
  2. Heat olive oil in a large cast-iron or other oven-safe skillet over medium-high heat. Add Brussels sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, stirring occasionally until the sprouts begin to turn brown.
  3. Once browned, transfer the skillet to the preheated oven and roast for 15-20 minutes, stirring halfway through. Remove sprouts from oven once they are tender and start to turn a rich brown color.
  4. 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).
  5. 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 another entréee of your choice.

You’ll quickly fall in love with this simple dish, the combination of sweet and savory elements makes it a perfect complement to a wide variety of main dishes.

Roasted Brussels Sprouts with Balsamic Glaze side dish

Roasted Brussels Sprouts with Balsamic Glaze
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 T. extra virgin olive oil
  • 1 lb. small Brussels sprouts, rinsed and cut in half
  • Salt and black pepper, to taste
  • ⅓ c. balsamic vinegar
  • 1 T. real maple syrup
Instructions
  1. Place oven rack in center position and preheat oven to 400°F.
  2. Heat olive oil in a large cast-iron or other oven-safe skillet over medium-high heat. Add Brussels sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, stirring occasionally until the sprouts begin to turn brown.
  3. Once browned, transfer the skillet to the preheated oven and roast for 15-20 minutes, stirring halfway through. Remove sprouts from oven once they are tender and start to turn a rich brown color.
  4. 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 ⅓ of its original volume and becomes thick and syrupy. (Do not overcook or it will become too hard and sticky).
  5. 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 another entréee of your choice.

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1 Comment

  1. Kristi Friesen on

    Wow, these sound really good. I made roasted brussels sprouts a few days ago and it’s the best way to eat them.

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