Roasted Brussels Sprouts

Roasted Brussels Sprouts

Roasted Brussels Sprouts with Balsamic Vinegar & Agave Reduction

Brussels Sprouts are a favorite vegetable of mine to eat. 

What do you think about Brussels Sprouts? I bet when you think of them it stirs thoughts of a delicious vegetable you’ve enjoyed before.

Wait, what? You don’t like them?

Maybe you do, you just haven’t had them cooked right. They seemed to get boiled and I think this method doesn’t allow this vegetable to be super tasty.

If you are like me, I didn’t eat these growing up and only heard about them around the holidays.

I had them at a friend’s house and I watched as she took them out of the oven-and all I can say is “WOW!” They were delicious!

Since then I’ve preferred to roast them when I want to cook them. But I’ve given my dish a little spin with the balsamic vinegar reduction.

Have you eaten Brussels Sprouts raw before?

I didn’t know they could be eaten raw (lots of veggies can if you think about it). They were sliced thin in a salad with dried cranberries and toasted nuts topped with a sweet salad dressing.

It was delicious!

In doing some research, I’ve read that while Brussels Sprouts are nutritious, these guys also pack a lot of cancer fighting power when steamed.

Just be careful not to over steam them! If boiled or steamed too long, Brussels Sprouts release their ‘gassy’ smell.

Not the kind of aroma you want to have lingering in your home when you want to impress guest or introduce a new vegetable to your children.

Roasting Brussels Sprout brings out natural sugars and beautiful coloring.

Another great thing about roasting them, is it makes cooking them super easy.

If you have a picky eater like we do appearances and smells matter. This really applies to all of us, doesn’t it? We eat with our eyes and react to smells.

One day my picky eater came home from school to declare a love for school mashed potatoes over my homemade mashed potatoes (I add butter & sour cream to my mash!).

So needless to say my picky doesn’t like Brussels Sprouts but my veggie eating child does. It’s okay, I’ll keep trying to introduce them!

I loved the addition of the balsamic vinegar and agave reduction. It brightens this dish right up!

While your veg is roasting you can start on the balsamic reduction. Just keep an eye on the vinegar as it is reducing-it doesn’t take long reduce into a syrup with the sweet & sour factor. But this will also burn & scorch if forgotten.

Ask me how I know this? I once made myself a nice balsamic vinegar foamy caramel type syrup reduction. It was terrible and yucky gross-I decided to taste this out of curiosity and it was just awful.

When was the last time you had roasted Brussels Sprouts? If you’ve never tried to roast them I hope this will convince you to try it. Especially with the reduction to top off your vegetables.

Whether you serve Brussels Sprouts over the holidays or during the week night meal. Try them roasted-I think you’ll be pleased!

Serves 4

Roasted Brussels Sprouts

8 minPrep Time

30 minCook Time

38 minTotal Time

Save RecipeSave Recipe

Ingredients

  • One pound of whole Brussels sprouts cut in half
  • 1/4-1/3 cup olive oil
  • Kosher salt & pepper to taste
  • For balsamic Reduction:
  • 3/4 cup Balsamic Vinegar
  • 1-2 tbsp Agave

Instructions

  1. Preheat oven to 400 degrees
  2. Lay single layer of halved brussels sprouts on a sheet pan and coat with olive oil. If you are comfortable you can eye ball this, but if you want to be aware of your fat intake, then just measure your oil.
  3. Lightly season with salt & pepper here because you will need to finish with a little more after it's done roasting.
  4. Roast until it starts to turn golden brown about 22-30 minutes (half way through cooking toss so they don’t burn or get too much color on one side)
  5. While roasting, place balsamic vinegar and agave in small heavy duty pot on medium heat. Allow to cook & reduce until about half. Your sauce will thicken and be a beautiful syrup
  6. Keep an eye out for this reduction otherwise you will burn and scorch your reduction.
  7. When done roasting sprinkle a pinch of salt & pepper over you veg again and serve with a drizzles of the balsamic reduction. Enjoy!
Cuisine: Easy & Quick |
7.6.3
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http://www.littlekitchenbigeats.com/roasted-brussels-sprouts/

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