Description
These Balsamic Glazed Brussels Sprouts are a flavorful side dish featuring roasted Brussels sprouts drizzled with a sweet and tangy balsamic glaze. Perfectly caramelized, they make an impressive addition to any meal.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 cup balsamic vinegar
- 2 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse the Brussels sprouts under cold water, trim the stem ends, and cut each sprout in half lengthwise.
- In a large mixing bowl, combine the halved Brussels sprouts with olive oil and toss to coat evenly.
- Season with salt and black pepper to taste.
- Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they are not overcrowded.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until tender and crispy.
- While roasting, prepare the balsamic glaze by combining balsamic vinegar, honey (or maple syrup), Dijon mustard, and red pepper flakes in a small saucepan.
- Bring to a gentle simmer over medium heat and cook for 5-7 minutes until slightly thickened.
- Once the Brussels sprouts are done, remove them from the oven and drizzle the balsamic glaze over them, tossing gently to coat.
- If desired, sprinkle grated Parmesan cheese over the top.
- Transfer to a serving platter and garnish with freshly chopped parsley.
- Serve warm as a side dish.
Notes
- For added flavor, consider adding minced garlic before roasting.
- For a nutty crunch, sprinkle toasted walnuts or pecans before serving.
- To make it vegan, replace honey with maple syrup and omit Parmesan cheese.
- Experiment with different herbs and spices for variety.
- For a sweeter touch, add dried cranberries or pomegranate seeds after glazing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes