Brussels Sprouts with Balsamic Glaze Recipe
Introduction
Brussels Sprouts with Balsamic Glaze is a delightful side dish that balances savory roasted flavors with a sweet and tangy glaze. Toasted pine nuts add a lovely crunch, making this recipe a perfect way to enjoy this nutritious vegetable.
Ingredients
- 3 cups Brussels sprouts (ends trimmed, yellow leaves removed)
- 1 tablespoon olive oil
- ¼ teaspoon salt (to taste)
- ½ cup pine nuts (or use candied pecans or walnuts)
- 1 cup balsamic vinegar
- ¼ cup honey (or brown sugar)
Instructions
- Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Step 2: Trim the ends of the Brussels sprouts and remove any yellow leaves. Slice each sprout in half.
- Step 3: In a medium bowl, toss the halved Brussels sprouts with olive oil and salt to coat evenly.
- Step 4: Arrange the Brussels sprouts cut side down in a single layer on the prepared baking sheet, making sure not to overcrowd them.
- Step 5: Roast for 20-25 minutes. About 5-10 minutes before they are done, flip the sprouts to ensure even browning. The cut sides should be nicely charred but not blackened.
- Step 6: While the sprouts roast, increase the oven temperature to 350°F. Spread pine nuts on a parchment-lined baking sheet and toast them for about 5 minutes, watching carefully to prevent burning.
- Step 7: To make the balsamic glaze, combine balsamic vinegar and honey in a small pot and bring to a gentle boil. Reduce heat and simmer for 10-15 minutes, until the liquid is reduced by half and thick enough to coat the back of a spoon.
- Step 8: In a large serving bowl, combine the roasted Brussels sprouts with toasted pine nuts. Drizzle the balsamic glaze over the top and toss gently to combine just before serving.
Tips & Variations
- If you prefer, substitute pine nuts with candied pecans or walnuts for a sweeter crunch.
- Try a simple glaze alternative by mixing reduced balsamic vinegar with a splash of maple syrup or brown sugar for a fruity twist.
- To achieve even crispier sprouts, avoid overcrowding the baking sheet and roast in a single layer.
Storage
Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain texture. Avoid microwaving as it may make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts yield the best texture and flavor, you can use thawed frozen sprouts. Just be sure to dry them thoroughly to avoid excess moisture and adjust roasting time accordingly.
How do I know when the balsamic glaze is ready?
The glaze is done when it has reduced by about half and has a syrupy consistency that coats the back of a spoon without running off quickly. It will thicken slightly more as it cools.
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Brussels Sprouts with Balsamic Glaze Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant and flavorful recipe features roasted Brussels sprouts topped with toasted pine nuts and a luscious homemade balsamic glaze. The Brussels sprouts are perfectly caramelized in the oven, complemented by the nutty crunch of toasted pine nuts, and finished with a sweet and tangy balsamic glaze made from vinegar and honey. This dish is a delightful side perfect for any occasion, combining simple ingredients with expert roasting and glazing techniques for a delicious, healthy vegetable treat.
Ingredients
Brussels Sprouts
- 3 cups Brussels sprouts (ends trimmed, yellow leaves removed)
- 1 tablespoon olive oil
- ¼ teaspoon salt (to taste)
Nuts
- ½ cup pine nuts (or substitute with candied pecans or walnuts)
Balsamic Glaze
- 1 cup balsamic vinegar
- ¼ cup honey (or brown sugar)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prepare for roasting the Brussels sprouts.
- Prepare Brussels Sprouts: Trim the ends of the Brussels sprouts and remove any yellow leaves. Slice each sprout in half lengthwise to allow even roasting.
- Toss with Oil and Salt: In a medium bowl, combine the halved Brussels sprouts with 1 tablespoon of olive oil and ¼ teaspoon salt (adjust to taste), tossing well to coat them evenly.
- Arrange for Roasting: Spread the Brussels sprouts cut side down on the parchment-lined baking sheet in a single layer without overcrowding to ensure crispy edges.
- Roast Brussels Sprouts: Roast in the preheated 400°F oven for 20 to 25 minutes, turning the sprouts over during the last 5 to 10 minutes so the cut sides become nicely browned and partially charred without burning.
- Toast Pine Nuts: While Brussels sprouts roast, line another baking sheet with parchment paper and toast the pine nuts in a 350°F (177°C) oven for 5 minutes. Watch carefully as they can burn quickly. Remove and set aside.
- Make Balsamic Glaze: In a small pot, combine 1 cup balsamic vinegar with ¼ cup honey or brown sugar. Bring to a gentle boil, then reduce heat to a simmer and cook for 10 to 15 minutes until the liquid reduces by about half and thickens to coat the back of a spoon, but is not overly thick.
- Assemble the Dish: Transfer the roasted Brussels sprouts to a large serving bowl. Sprinkle with the toasted pine nuts, then drizzle the balsamic glaze evenly over the top. Serve immediately to enjoy the contrasting textures and flavors.
Notes
- You can substitute pine nuts with candied pecans or walnuts for a different flavor and texture.
- For a quicker balsamic glaze alternative, reduce the balsamic vinegar alone until slightly thickened and stir in a teaspoon of honey or brown sugar after removing from heat.
- Ensure to monitor the pine nuts closely during toasting as they can burn quickly, impacting the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Keywords: Brussels sprouts, roasted Brussels sprouts, balsamic glaze, pine nuts, healthy side dish, roasted vegetables, vegetarian, easy side recipe
