Roasted Brussels Sprouts with Balsamic

Roasted Brussels Sprouts with Balsamic

Have you seen how Brussels sprouts grow? They look like little knots of petite cabbages growing up a stalk. I remember the first time I saw them in the grocery store on a stalk. I thought, wow, such an awkward plant! While they look a bit intimidating on the stalk, Brussels sprouts are easy to find off the stalk. In fact, the most common way to shop for these tasty vegetables is loosely assorted on the veggie aisle.

The next intimidating step is how to prepare them. Don’t fear! Brussels sprouts are quite kind when it comes to preparation.

Brussels sprouts are pretty thick, hearty, and tough. Blanching them (boiling for a short period) helps breakdown the tough leaves which shortens the roasting time and helps the leaves absorb added flavors. Added flavors include spices such as cumin, pepper, salt, turmeric, curry and a host of other spices. Because of their somewhat neutral quality, Brussels sprouts are ideal for absorbing a variety of flavors and can handle a lot of them. Feel free to be generous with seasonings.

Roasted Brussels Sprouts can be prepared in the oven or on the stove top preferably in an iron skillet. For this recipe, I opted for roasting in the oven. Simply blanch the Brussels, drain them, pat them dry, toss with oil and seasonings, spread on a baking sheet and bake (roast) in a high temperature oven for about 15 to 20 minutes.

Serving suggestions:

As included here, drizzle with a Balsamic Reduction (also commonly referred to as a glaze)
Sprinkle with goat cheese
Top with feta cheese
Add a few dried cranberries
Chop some dried apricots and sprinkle on top
Go nuts!
- Pecans
- Walnuts
- Pine Nuts
- Almonds
  - Roast the nuts, roughly chop and add when serving

Enjoy Recipes, Cookbooks, Real Estate and Lifestyle Tips:

For more healthy, delicious recipes, get the Substitute Yourself Skinny cookbook
Enjoy Susan Irby’s Home Chat for Real Estate, Home Decor, and Lifestyle tips.
Subscribe to my bi-weekly newsletter at Susan Irby’s Newsletter
Need help Buying or Selling a home? Irby Real Estate Group is ready to help you!

Travel Club FREE trial > visit susanirby.jifu.com

Recipe

Roasted Brussels Sprouts with Balsamic

Side Dish or Salad

Fresh Brussels sprouts are blanched quickly, roasted in the oven and drizzled with balsamic vinegar reduction

Ingredients

1 1/2 pounds fresh Brussels sprouts, trimmed and halved
2 tablespoons grape seed oil
1 1/2 teaspoons sea salt
1 teaspoon cracked black pepper
1/2 teaspoon cumin
2 cloves garlic, roughly chopped
3/4 cup balsamic vinegar

Instructions

Preheat oven to 400*F
Fill a large stock pot 3/4 with water, add 1 teaspoon of the sea salt and bring to a boil.
Add Brussels sprouts to boiling water for about 30 seconds.
Drain quickly into a large colander and set aside.
Line a baking sheet with paper towels and spread the Brussels sprouts over to dry completely.
Toss Brussels sprouts in a large mixing bowl with the grape seed oil, remaining sea salt, black pepper, cumin, and garlic.
Line baking sheet with parchment paper.
Spread Brussels sprouts onto baking sheet, spreading them evenly.
Place in oven and roast for about 15 - 20 minutes or until center is fork tender, outside is lightly crisp, and outer leaves are just blackening.
While Brussels sprouts are roasting, place balsamic vinegar in a small stockpot or saucepan over medium high heat.
Bring to a gentle boil and reduce vinegar by half, adjusting heat to a lower temperature if needed.
Place roasted Brussels sprouts in a serving dish, drizzle with 2 to 3 tablespoons of balsamic vinegar, or serve balsamic glaze on the side.
NOTE: Brussels sprouts can be roasted stove top in an iron skillet, if preferred.

Roasted Brussels Sprouts with Balsamic