Ingredients for Balsamic Brussels Sprouts
- 1 pound Brussels sprouts, trimmed and halved/quartered
- Red Onion
- Garlic Cloves
- 4 tablespoons olive oil
- Salt to taste
- 1/2 cup thinly sliced shallots
- 1/4 cup balsamic vinegar
- Fresh Rosemary
How to Make 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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
10g
Carbs
4g
