If you are looking for the perfect side dish, Roasted Brussels Sprouts with Balsamic Glaze is just the right balance of savory and sweet. I'll show you that with only 5 ingredients, you can make a side dish everyone will love in 30 minutes or less.
2 Points on WW Green Plan
2 Points on WW Blue Plan
2 Points on WW Purple Plan
Roasted Brussels Sprouts with Balsamic Glaze
Over the last few years, my tastebuds have expanded to include several fruits and vegetables I hadn't considered as a child. Brussels sprouts, in particular, was a vegetable my mother always declared that she hated and would never make. In turn, I assumed I didn't like them either! It wasn't until I was a teenager and my friend's father made them with this balsamic reduction that I found a love for this forsaken vegetable.
Why do people hate Brussels sprouts?
Brussel Sprouts tend to get a bad reputation amongst vegetables, as when they are boiled or steamed have no texture and can be bitter. Roasting brussels sprouts brings out the nutty undertones to give a rich flavor with crunchy and tender textures. It is the perfect side dish to go alongside any protein.
The trick to reducing the bitterness in Brussels sprouts is to use brown sugar or a sweet syrup to offer a balance of flavors.
How do you prepare Brussels sprouts?
There are 4 different methods for cutting brussels sprouts before you cook them. You can either cut them in halves, quarters, shreds or just separate all the leaves. Watch the video below to see how easy the process actually is.
What flavors pair well with Brussels sprouts?
Brussels sprouts is a versatile vegetable that can take on a variety of different flavors. When you think about a meal, remember all the different flavor zones on your tongue to balance flavors: Salty, sweet, bitter, sour and umami.
- The tang of dijon mustard will battle the bitterness.
- Honey mustard gives brussels sprouts a sweetness level to balance out flavors.
- Whole-grain mustard can provide another texture layer to your dish.
- Fish Sauce:
- This ingredient is often overlooked but can provide a savory, salty bite for an Asian inspired dish.
- Use a sweet apple like a pink lady to add a sweet layer to your dish along with smoky ham or bacon.
- A tart granny smith apple is perfect alongside shredded brussels sprouts mixed with saurkraut for a bitter-tart balance.
- Apple cider when reduced down into a glaze amps up the sweetness with a little tart bite.
- Worcestershire Sauce:
- When I make steak, I love using Worcestershire as a marinade for my meat and add a few teaspoons into my vegetables to make a more cohesive meal.
Only 2 Points Per Serving on All Plans!
- 1 tbsp Extra Virgin Olive Oil
- 1 lb Brussels Sprouts, , rinsed and cut in half
- ⅓ c Balsamic Vinegar
- 1 tbsp Maple Grove Sugar Free Maple Syrup
- 2 tbsp Parmesan cheese, finely shredded (optional)
- Preheat the oven to 400°, making sure the oven rack is in the center position
- In your oven-safe skillet, (I prefer cast iron), heat the olive oil over medium-high heat.
- When the oil is hot (test by spritzing a little water and looking for a sizzle), add the brussels sprouts and season with salt and pepper. Stirring occasionally until the sprouts get a light brown coloring.
- Transfer the skillet into the preheated oven and roast for 15-20 minutes. Halfway through, stir them around. When they have a rich brown color, remove from the oven.
- As the brussels sprouts are roasting, make the balsamic glaze in a smaller skillet on the stove. Add the balsamic vinegar and maple syrup to the pan over medium-high heat. Bring the mixture to a boil then reduce to a simmer until it reduces down to a thick syrup.
- Serve on a plate with the balsamic glaze drizzed over top, sprinkle with finely shredded parmesan cheese.
Nutrition InformationYield 4 Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g
I highly suggest pairing this side dish with my Maple-Balsamic Pork Chops.
Pin This Recipe and Add it to Your Weekly Meal Plan!