Balsamic Glazed Brussels Sprouts

Balsamic Glazed Brussels Sprouts transform the humble sprout into a gourmet side dish that's bursting with flavour. The sprouts are first roasted until tender, then tossed in a rich, sweet, and tangy balsamic glaze, creating a dish that's as delicious as it is visually appealing. This recipe is perfect for those looking to elevate their vegetable sides, whether it's for a weeknight dinner or a special occasion. The combination of the caramelised edges of the sprouts and the depth of the balsamic reduction is sure to impress.

Balsamic Glazed Brussels Sprouts

Preparation Time and Servings:

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 4 people

Ingredients List:

• 500g (1.1 lbs) Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• Salt and pepper, to taste

• 3 tablespoons balsamic vinegar

• 2 tablespoons honey

• 1 tablespoon unsalted butter

• 2 cloves garlic, minced

• Optional garnishes: Pomegranate seeds, grated Parmesan cheese, or chopped nuts

Equipment Needed:

• Large baking sheet

• Mixing bowl

• Small saucepan

• Whisk or spoon

Step-by-Step Instructions:

1. Preheat Oven: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2. Prepare Brussels Sprouts: In a mixing bowl, toss the Brussels sprouts with olive oil, salt, and pepper until well coated. Spread them out on the prepared baking sheet, cut side down.

3. Roast: Roast in the preheated oven for 20 minutes, or until the sprouts are tender and the edges are caramelised.

4. Make Balsamic Glaze: While the sprouts are roasting, combine balsamic vinegar, honey, and butter in a small saucepan over medium heat. Stir until the butter is melted and the mixture is well combined. Add the minced garlic and simmer for 2-3 minutes, or until the glaze has thickened slightly.

5. Toss with Glaze: Remove the Brussels sprouts from the oven and transfer to a serving bowl. Pour the balsamic glaze over the sprouts, tossing gently to coat.

6. Serve: Garnish with optional toppings like pomegranate seeds, grated Parmesan, or chopped nuts before serving.

Suggested Side Dishes:

• Mashed potatoes or sweet potato mash

• Grilled chicken or roasted salmon

• A simple mixed greens salad

Common Mistakes/Points of Care:

• Cut Side Down: Roasting the sprouts cut side down maximises caramelisation.

• Don't Overcrowd the Pan: Ensure sprouts are spread out in a single layer for even roasting.

• Glaze Consistency: Simmer the glaze just until it thickens slightly; it will continue to thicken as it cools.

Nutritional Values (per serving):

• Calories: 180 kcal

• Protein: 4g

• Carbohydrates: 20g

• Fat: 10g

• Saturated Fat: 3g

• Sodium: 30mg

• Fiber: 4g