Roasted Brussels Sprouts in Balsamic Glaze

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

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.

5 from 1 vote

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Course: Vegetable side dish

Cuisine: Healthy / Thanksgiving

Diet: Vegan, Vegetarian

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4 to 6

Author: Veg Kitchen

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

• Preheat the oven to 375 degrees F.
• Grease a casserole dish with olive oil, or olive oil cooking spray.
• Steam the brussels sprouts until just tender and still bright green.
• Meanwhile, in a skillet, sauté the onion and garlic in oil until onion is soft and translucent.
• 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.
• 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

• Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving.

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