(see our Past Recipes, too)
Fall is here! As we enjoy the first snow, crisp mornings and the re-initiation of our hearth and heaters – I am drawn to hearty accompaniments – like my Brussel Sprouts!
Roasted Brussels Sprouts with Balsamic Glaze
This dish goes with almost any main dish and is a perfect pairing in fall and winter.
- Prep Time: 20 minutes
- Servings: 4-6
- 3 pounds Brussel sprouts, trimmed, halved, quartered if large
- 5 tablespoons olive oil
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Balsamic Reduction (Glaze): This makes extra – but it saves for weeks and is good on so many items, I make a “Batch” when I make this… you can ½ the recipe for a single use.
- 16 ounces, fluid good Balsamic vinegar
- 1/2 cup sugar
Preheat oven to 450°. Toss Brussel sprouts, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and brown.
While roasting, prepare Glaze in a saucepan. Combine balsamic vinegar, sugar and a couple pinches of salt. Stir to combine. Heat on medium until the mixture comes to a boil. Stir occasionally and watch it. You don't have to babysit the pot, but stick around so you don't forget about it.
When the balsamic glaze is thick and syrupy and has reduced by half (about 20 minutes), remove the pot from the burner and allow it to cool.
Store your balsamic glaze in an airtight container in the fridge for up to 4 weeks.
Remove Brussel Sprouts from oven and plate or put in a serving bowl while hot.
If plating: Spoon out a light drizzle of the warm balsamic glaze over each plated portion.
If serving in a bowl, place the glaze in a separate bowl and allow your guests to glaze their own – as the glaze can make the vegetable soggy if left too long.
What makes a good Balsamic? Well everyone is different so pick one you like. Balsamic Vinegar’s tend to get better, sweeter and thicker with age – which I prefer.
PS: always try new recipes or culinary techniques once before creating an important dinner!!
Diners rave about their dining experiences:
Best Birthday Ever! Chef designed and catered a meal with my favorite ingredients – from Fois Gras Toasts served with a sweet Riesling, Duck Confit melting in my mouth and we topped the night with Lavender Crème Brule. Now a treasured memory.