Roasted Brussels Sprouts in Balsamic Glaze

Balsamic Brussels sprouts

Here is a simple to make, enticing change-of-pace from ordinary preparations of Brussels sprouts. It’s a perfect addition to a vegan Thanksgiving dinner menu, so if you’re serving a crowd, double the recipe. Recipe contributed by Ricki Heller. Photos by Hannah Kaminsky.

Roasted Brussels Sprouts in Balsamic Glaze
Author: 
Recipe type: Vegetable side dish
Cuisine: Healthy / Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
Here is a simple to make, enticing change-of-pace from ordinary preparations of Brussels sprouts. It's a perfect addition to a vegan Thanksgiving dinner menu, so if you're serving a crowd, double the recipe.
Ingredients
  • 1 pound brussels sprouts, trimmed and washed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 to 2 tablespoons Dijon mustard
  • 3 to 4 tablespoons good quality balsamic vinegar
  • Salt and freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Grease a casserole dish with olive oil, or olive oil cooking spray.
  3. Steam the brussels sprouts until just tender and still bright green.
  4. Meanwhile, in a skillet, sauté the onion and garlic in oil until onion is soft and translucent.
  5. Turn heat to very low, and stir in the mustard, vinegar, and salt and pepper. Stir to combine well. Add the brussels sprouts and stir to coat.
  6. Pour the mixture into a greased casserole dish Bake, uncovered, about 25 minutes, until the glaze is thick and sticks to the sprouts, which should be done but still a bit firm. Serve and enjoy

 

Balsamic glazed Brussels sprouts

Balsamic roasted Brussels sprouts

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4 comments on “Roasted Brussels Sprouts in Balsamic Glaze

  1. Joseph Fitzgerald

    Very consistantly satisfying recipes. Although I am not a true veggy, I will enjoy many of your non meat suggested recipes
    Thanks!

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