Is there any better side dish than crispy and caramelized brussels sprouts? Let me add that they just so happen to be smothered in a sweet, tangy and sticky balsamic sauce!
These crispy little cabbage-like cuties are coated in a rosemary-infused sweet and syrupy sauce and they are so good! Look at those little leaves just soaking in all that flavor:
These days, I’m all about the rosemary balsamic glaze. To make it, I simmer balsamic vinegar along with a little maple syrup and fresh rosemary and reduce the mixture until it turns into a thick and syrupy sauce. I drizzle that sauce all over oven-roasted brussels sprouts. So YUM.
One thing to remember when reducing balsamic vinegar is that it thickens as it cools. That’s why I suggest waiting to make the sauce until right before you’re about the serve the brussels. That’ll prevent the balsamic sauce from getting too thick/hard and it’ll also ensure that the brussels stay nice and crisp.
Whenever I roast brussels sprouts, I always roast them cut side down. It takes an extra minute to flip them all over so they’re cut side down but it really does make a difference. Doing this ensures that the bottoms gets caramelized, the middles stay tender and the tops become crispy.
Oh, don’t forget to include the single leaves that fall off of the sprouts as you trim them. Those leaves are my favorite! They’re like little crispy chips!
If you decide to make these on Thanksgiving then know that these little guys will most definitely give the stuffing and the mashed potatoes a run for their money. Yep. This is the veggie to make if you want to compete with those staple sides.
- 2 pounds brussels sprouts, trimmed and halved
- 2 tablespoons avocado oil or fat of choice
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Rosemary Balsamic Reduction
- 1 cup balsamic vinegar
- 2 teaspoons maple syrup, optional
- 2 teaspoons minced rosemary
- Preheat the oven to 400 F.
- Add the brussels sprouts, oil, salt, garlic powder and black pepper to a bowl and mix well.
- Place the brussels sprouts on a baking sheet, cut side down.
- Roast for 30 minutes.
- Meanwhile, add the balsamic vinegar, maple syrup and rosemary to a small saucepan and bring it to a boil. Reduce to a simmer and stir occasionally for 10-15 minutes or until the sauce is thick enough to coat the back of a spoon.
- Drizzle the reduced balsamic over the brussels sprouts and serve hot.
- The balsamic sauce will continue to thicken so I suggest making it right before you plan to serve the brussels sprouts.