Balsamic Roasted Brussels Sprouts
 

Balsamic Roasted Brussels Sprouts

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The balsamic reduction caramelizes on the tender roasted Brussels sprouts and is garnished with crunchy toasted pistachios. 

INGREDIENTS

15-16 (1 ½ pounds) Brussels sprouts, trim roots and halved lengthwise

2-3 tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

2 cups balsamic, reduce by half

2 tablespoons brown sugar, packed

¼ cup pistachios, toasted and coarsely chopped

 

INSTRUCTIONS

Preheat oven to 400 degrees F and line a baking sheet with aluminum foil. 

In a large bowl, toss the Brussels sprouts with the olive oil, salt and pepper. Lay the Brussels sprouts onto the prepared baking sheet, cut side down. Roast until the tops of the sprouts start turning light brown, for about 15-20 minutes. 

Meanwhile, in a small sauce pan pour in the balsamic vinegar and simmer on low heat until the liquid is reduced by half, stir in the brown sugar and continue to simmer 3-4 more minutes. 

Once Brussels are ready, flip the sprouts over and evenly drizzle with balsamic Reduction.  

Return baking sheet to oven and bake for about 10 minutes, or until sprouts are as caramelized and browned as desired. Be careful not to burn, so keep an eye on them. 

When tender and caramelized, place the sprouts on a serving tray, sprinkle with toasted chopped pistachios. Serve warm. 

*You may have a little balsamic reduction left, so use it on your favorite salads, sandwiches or as a glaze on roasted veggies. 

  PRINT VERSION

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