Balsamic Glazed Brussels Sprouts

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.