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:
Preheat Oven: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
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.
Roast: Roast in the preheated oven for 20 minutes, or until the sprouts are tender and the edges are caramelised.
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.
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.
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