roasted brussels sprouts with balsamic glaze
I grew up hating Brussels sprouts (being a follower) which is insane because I’ve always loved cabbage. Brussels sprouts are part of the cabbage family and are known for their distinctive appearance – small, green, round heads resembling miniature cabbages. They’re also really healthy and contain vitamins, fiber, and antioxidants, making them a healthy addition to your meals or even as a salad. My favorite way to prepare and eat them is by roasting them and gazing with Balsamic.
roasted brussels sprouts with balsamic glaze
Brussels sprouts are part of the cabbage family and are known for their distinctive appearance – small, green, round heads resembling miniature cabbages. They’re also really healthy and contain vitamins, fiber, and antioxidants, making them a healthy addition to your meals or even as a salad. My favorite way to prepare and eat them is by roasting them and gazing with Balsamic.
prep time: 5 min | cook time: 20 min
ingredients
1 pound Brussels sprouts
2 tablespoons olive oil
Sea Salt and pepper to taste
2 tablespoons balsamic vinegar
1-2 tablespoons raw organic honey
2-3 cloves garlic, minced
instructions
Preheat your oven to 400°F (200°C).
Wash and trim the ends of the Brussels sprouts and cut them in half.
In a large bowl, toss the Brussels sprouts with olive oil, sea salt, and pepper. Make sure they're evenly coated.
Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper or a baking mat.
Roast the Brussels sprouts in the preheated oven for about 25-30 minutes or until they are tender and slightly crispy, stirring them once halfway through for even cooking.
While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar, honey and minced garlic. Heat over low to medium heat, stirring occasionally, until the mixture thickens. This will take about 5-7 minutes. Once it reaches a syrupy consistency, remove it from the heat.
When the Brussels sprouts are done, transfer them to a serving dish. Drizzle the balsamic glaze over the roasted Brussels sprouts.
notes:
Don't Overcook: Brussels sprouts can become bitter and mushy if overcooked, so keep an eye on them as they cook.
similar recipes
