Remember as a kid, when you thought Brussels sprouts were totally disgusting? Well, at least I did. I remember watching cartoons and tv shows as a kid, they’d talk about how disgusting Brussels are. Then I grew up, learned how to roast them to perfection, and realized Brussels sprouts are one of my favorite vegetables. I especially love Brussels with balsamic glaze.
They are still in season, and they make such a perfect side dish. We serve this bacon Brussels sprouts recipe every Thanksgiving and Christmas. Although that’s a staple recipe in our family, we wanted to try a new one for Easter. The balsamic glaze makes them the perfect combination of sweet and savory. Roasting them and adding the glaze also takes away any of the bitterness you might associate with Brussels.
If you don’t think you like Brussels, I dare you to try these. I am confident your opinion about Brussels will change completely.
Balsamic Glaze Brussels Sprouts
3 pounds Brussels Sprouts
1/2 cup Olive Oil
Salt And Pepper
1 cup Balsamic Vinegar
1/2 cup Sugar
Clean the Brussels, then cut them in half. Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown. I like to flip mine half-way through so that
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, which takes about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts. Toss and serve immediately.