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Balsamic-glazed Brussels sprouts

2
Vegetarian|Sides
6 peopleServes
6

Blanching the Brussels sprouts before roasting them allows them to roast evenly and not burn in the oven. You can make your own balsamic glaze by slowly reducing 1 cup of balsamic vinegar with a tablespoon of sugar. Place the mixture on simmer until it is reduced by half, with about ½ cup left. This must be done slowly to create a flavorful glaze.

  • Olive oil spray, 1 x two-second spray(s)
  • Brussels sprouts, 3 cup(s), cleaned and halved
  • Red onion, 1 cup(s), chopped
  • Extra virgin olive oil, 1 tbsp(s)
  • Kosher salt, ½ tsp(s)
  • Black pepper, ¼ tsp(s), ground
  • Balsamic glaze, 2 tbsp(s)

Method

Preheat oven to 425°F. Lightly spray a baking sheet with nonstick cooking spray. Fill a medium pot with water and bring to a boil.

Place a steamer basket over the boiling water, add the Brussels sprouts, and steam approximately 3-5 minutes, depending on size of sprouts. Remove the steamer basket and drain off excess water from Brussels sprouts.

In a large bowl, mix steamed Brussels sprouts with onion, oil, salt and pepper. Toss well to evenly season the Brussels sprouts and onions.

Roast 15-20 minutes, or until the vegetables are golden brown in spots (caramelized) and tender.

Drizzle the balsamic glaze over the roasted Brussels sprouts and onions and serve.

Nutrition facts per serve
Makes 6 serves

Food Groups

V
Vegetables
1.5
F
Fruits
0
C
Carbohydrates
0
PD
Protein/Dairy
0
Ft
Fats
0.5
S
Sweets
0

Nutrition Facts

Calories73
Total Fat2.7 g
- Saturated Fat0.4 g
Cholesterol0 mg
Sodium178 mg
Total Carbohydrate11.6 g
- Dietary Fiber2.3 g
- Total Sugars5.4 g
-- Added Sugars0 g
Protein2 g

This recipe appears in

Healthy, flavorful meals are well within reach for anyone. Cook Smart, Eat Well is full of recipes that are easy to put together quickly with basic cooking techniques.

Buy it now