Roasted Brussels Sprouts with Balsamic Glaze

 I never ate Brussels sprouts as a kid. 

I’m guessing my mom was intimidated by those grenade looking green bombs masquerading around as vegetables.

These mini cabbages were never big enough for cole slaw and bore too much of a resemblance to misshapen green apple sour balls to be kept close at hand.

Don’t make the same mistake with your kids.

Today, I love including Brussels sprouts in our vegetable rotations.

Shaved Brussels sprouts are a welcome addition to salads (you can find them already “shaved” or shredded in most grocery stores). Add a light balsamic vinaigrette or your favorite salad dressing, some slices of shaved parmesan and cracked black pepper. Use a pepper mill with fresh pepper for a nice, crisp crunch. Avoid buying already ground black pepper- the kind you can shake out of a salt shaker container. By the time you bring that type of pepper home, odds are, it has already lost the bulk of its flavor. In seconds flat you’ve just crafted a delicious side salad or delightful light lunch (add some leftover chicken, baked tofu or cooked shrimp for a more substantial, but still, light lunch).

Oven roasted Brussels sprouts with garlic and tomatoes are another a sure fire hit.

Easy Roasted Brussels Sprouts with Balsamic Glaze is another satisfying side dish that goes beyond basic, boring Brussels sprouts.

Its rich oven-roasted flavor is enhanced with just a hint of sweetness.

The combination of sweet and savory elements in this dish makes it a perfect complement for a wide variety of main dishes, ranging from Maple-Grilled Salmon to  yummy Maple Balsamic Pork Chops.

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Roasted Brussels Sprouts with Balsamic Glaze

Course Side Dish

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Linda Lederman, Balaboosta's Secret

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound small brussel sprouts, rinsed and cut in half
• salt and black pepper, to taste
• 1/3 cup balsamic vinegar
• 1 tablespoon maple syrup

Instructions

• 1. Place oven rack in center position and preheat oven to 400°F.
• 2. Heat olive oil in a large cast iron or other oven-safe skillet over medium-high heat. Add brussel sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, stirring occasionally, until the sprouts begin to turn brown.
• 3. Once browned, transfer the skillet into the preheated oven and roast for 15-20 minutes, stirring halfway through. Remove sprouts from oven once they are tender and start to turn a rich brown color. 
• 4. While the sprouts are roasting, add balsamic vinegar and maple syrup to a small skillet and heat over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Continue stirring until the vinegar mixture reduces to about 1/3 of its original volume and becomes thick and syrupy. (Do not overcook or it will become too hard and sticky). 
• 5. To serve, transfer brussel sprouts to a plate and drizzle lightly with balsamic glaze. Season with salt and pepper, as needed.

What vegetable did you hate as a kid and now can’t get enough of?  Please share your turn around in the comments below. Thanks, smiles.