Zutaten für Balsamic Brussels Sprouts
- 1 pound Brussels sprouts
- 1 medium yellow onion
- 2 cloves garlic
- 4 tablespoons olive oil
- Salt to taste
- 1/2 cup shallots
- 1/4 cup balsamic vinegar
- 1 teaspoon fresh rosemary
- Freshly ground black pepper to taste
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Zubereitung von Balsamic Brussels Sprouts
- Preheat oven to 425°F (220°C).
- Wash and trim 1 pound of Brussels sprouts, then halve or quarter them depending on size.
- In a large bowl, combine the Brussels sprouts with 1 medium yellow onion, thinly sliced, 2 cloves garlic, minced, and 3 tablespoons olive oil.
- Season generously with salt and freshly ground black pepper. Toss to coat evenly.
- Spread the Brussels sprouts in a single layer on a large, greased baking sheet.
- Roast for 25-30 minutes, or until tender and slightly browned, tossing halfway through.
- Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium-high heat.
- Add 1/2 cup thinly sliced shallots and sauté for 5-7 minutes, until softened and translucent.
- Pour in 1/4 cup balsamic vinegar and simmer for another 3 minutes, or until slightly thickened.
- Stir in 1 teaspoon fresh rosemary, chopped.
- Once the Brussels sprouts are cooked, pour the balsamic glaze over them and toss gently to combine.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
10g
Carbs
4g
