Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts

So does everybody these days like Brussels Sprouts now that there’s been such a resurgence and they’ve become so popular? Or are there still hold-outs out there? If there are, I’ll eat yours! Seriously, here’s a recipe, Roasted Balsamic Brussels Sprouts that’s fabulous. I can’t guarantee that it will convert all the haters out there, but you might lure one or two over to the dark side.

Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts


 

That’s the only dark side of Brussels Sprouts, that is! These deeply roasted Brussels sprouts are sprinkled with toasted walnuts for crunch, dried cranberries for a little chew, and then drizzled with a deep, dark sticky sweet/sour Balsamic glaze. And for once, no bacon. Not that you can’t add it if you want…it would be good, too!

About Roasted Balsamic Brussels Sprouts:

The whole dish is a marvelous play on tastes, textures, and colors. And while it might not be beautiful in the traditional way, it’s one of those dishes that all you have to do is look at to get those taste buds going. Ya just know those Brussels are going to be deep, rich, caramelly umami flavor.

This is one of the recipes I’ve been trialing for our Thanksgiving dinners. And while it looks (and tastes) like some trendy and possibly fussy recipe for Brussels Sprouts you might get at a bar or brewpub, they are pretty much simplicity in the extreme. And the recipe is extremely versatile. I made a pound of Brussels Sprouts for my Holiday food trial and they were inhaled. Since these Brussels are roasted on a sheet tray and then drizzled with a balsamic glaze, it’s going to be just about as easy to make two pounds, three pounds or more. Really you can make as much as you’d like.

And even though my thought was to serve this warm for a holiday dinner, these are fantastic warm or room temperature, making them ideal as an appetizer or on a buffet. I would not hesitate to put these out on a game day spread! I might think twice of serving something small and roundish and enveloped with this dark glaze at any occasion with formal dress, though! Always think about your guest’s apparel when choosing the food! 🙂

Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts

Making Roasted Balsamic Brussels Sprouts:

I already mentioned these are roasted on a sheet tray and over the years, I’ve pretty much cracked the code on getting uber browned Brussels. Just cut them in half, drizzle with oil, sprinkle with salt and pepper (or whatever other seasonings you might be using) and place them cut side down on the sheet tray. Roast them at 400 degrees F for about 30 minutes total. Check them at about 13 minutes and if they aren’t perfectly browned on the cut side, give them a minute or two longer. Then just turn and let them go for the same amount of time. Easy, peasy!

Toasting the walnuts really isn’t optional. It is going to bring out their natural oils and flavor and keep them from getting soft as they steep in the glaze.

The glaze is extremely simple; I’ve done a few balsamic reduction glazes but this one, with the sugar or honey, just takes a couple of minutes to thicken to the perfect consistency. You’ll need to watch it carefully so it doesn’t scorch, the reduction happens so fast. The sweet/sour taste is amazing. You can make as much as you’d like, but it is hard to make just a tiny amount; I went with 1/2 cup balsamic for my pound of Brussels and it was generous. I would have needed a teensy teensy pan to make less. A cup of glaze should be fine for both two or three pounds. If you do have any excess glaze, save it. Mix it with a little oil for a marvelous salad dressing.

Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts

Saving Money on Roasted Balsamic Brussels Sprouts:

I always watch for sales on Brussels Sprouts and the do go on sale regularly throughout fall and winter. As a matter of fact, it’s pretty much a sure bet you’ll find them on sale around Thanksgiving and Christmas.

Dried cranberries and walnuts, like most dried fruit and nuts, will be on sale during the fall, possibly with deep discounts and coupons for the holiday baking season (pre-Thanksgiving through New Year’s.) Stock up for the year. Freeze the nuts and if the cranberries (or any fruit) are in a flimsy package transfer it to something airtight and sturdy. See my post on What’s on Sale during the Winter Holidays for items to look for.

Balsamic can be pricey. You don’t need an expensive balsamic for this recipe; the reduction will transform even a grocery store balsamic into a silky glaze. Most vinegar will be at a low, often unadvertised, around Easter and throughout the summer as well. Be creative where you buy your honey and be open to watching sales at your pharmacy! Most of the main pharmacies have a small food section and usually, honey is included. Look for coupons in the store ads and stock up. Sugar is always going to be the less pricey option over honey.

Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts

Print

Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts
  • Author: mollie
  • Total Time: 35 minutes
  • Yield: 12 servings 1x
  • Category: Side
  • Cuisine: American
Scale

Ingredients

  • 3 pounds fresh Brussels sprouts, rough ends trimmed and halved pole to pole
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 to 2 cups dried cranberries
  • 1/2 to 1 cup roughly chopped walnuts, toasted
  • 1 cup balsamic vinegar
  • 1/2 cup sugar or honey

Instructions

Preheat oven to 400°F.

On a large, heavy sheet tray, add Brussels sprouts, olive oil, salt, and garlic powder. Turn all the Brussels sprouts, cut side down. Roast 25 to 30 minutes, turning Brussels sprouts over about halfway through when the cut side is browned.

As the sprouts roast:

Toast the almonds. Add to a skillet and cook over a low heat until lightly browned.

Make the glaze: In a small saucepan, combine vinegar and sugar or honey; bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered several minutes until syrupy, stirring occasionally.

To serve, place Brussels sprouts in a serving dish. Sprinkle with cranberries and walnuts. Drizzle with glaze and toss to coat. Transfer to serving dish.

Notes:

  • This recipe can easily be cut back; count on one pound to serve 4 people.
  • For every day feel free to use the lower amount of cranberries and walnuts; for a special occasion, go all ou
  • To make ahead, roast Brussels sprouts, reheat before serving and then toss with cranberries and walnuts and drizzle with the rewarmed glaze.

Keywords: Appetizer, Brussels Sprouts, cranberries, dried cranberries, Dried Fruit, Fruit, hearty sides, nuts, Side, Vinegar, walnuts

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I will be sharing Balsamic Roasted Brussels Sprouts at Fiesta Friday link party, #302, hosted this week by Angie and Liz @ spades, spatulas & spoons.

Fabulous as a fancy dinner or holiday side, marvelous as an appetizer, these Roasted Balsamic Brussels Sprouts are everything! Super easy & make-ahead or not. #BrusselsSprouts #BalsamicRoastedBrusselsSprouts #OvenRoastedBrusselsSprouts

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8 thoughts on “Roasted Balsamic Brussels Sprouts

  1. Those look absolutely amazing, Mollie. But then again you have a way with Brussels sprouts. Your post about cooking them in a cast iron skillet with parmesan cheese is still one of my favorites and probably gets made at least once a week.

    • FrugalHausfrau

      You know what, I don’t like the frozen ones; I think they’re usually already cooked too much! But when I was a kid, almost all our veggies except the ones we grew were frozen and most of them were overcooked, too!

  2. I don’t think there’s a resurgence of people liking Brussels sprouts. I get the distinct impression that lots of people definitely don’t like them. But who knows? I could eat them every day, and I love what you did here. My daughter gave me some black pepper syrup that I think I’ll use on mine for the big T, maybe with some vincotto. Or maybe balsamic.

    • FrugalHausfrau

      Oh my gosh, Mimi, I’d like to be sitting at your table! Black Pepper Syrup – that’s a new one on me but sounds so intriguing!

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