Balsamic Glazed Brussels Sprouts

Brussels sprouts are a fall and winter staple, but they can be a bit bland on their own. This recipe for Balsamic Glazed Brussels Sprouts adds a sweet and tangy glaze that takes them to the next level. The sprouts are roasted until tender and browned, then tossed with a glaze made from balsamic vinegar, maple syrup, and a touch of salt and pepper. The result is a flavorful and satisfying side dish that's perfect for any occasion.

Brussels sprouts have been around for centuries, but they didn't become popular in the United States until the early 1900s. At first, they were mostly grown in home gardens, but they eventually made their way to commercial farms. Today, Brussels sprouts are one of the most popular winter vegetables in the United States.

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the Brussels sprouts, olive oil, salt, and pepper. Toss to coat.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast for 15-20 minutes, or until tender and browned.
5. While the Brussels sprouts are roasting, make the glaze. In a small saucepan, combine the balsamic vinegar and maple syrup. Bring to a simmer over medium heat, stirring occasionally.
6. Reduce heat to low and simmer for 5 minutes, or until the glaze has thickened.
7. Remove the Brussels sprouts from the oven and toss with the glaze.
8. Serve immediately.

Why It Works

• Roasting the Brussels sprouts brings out their natural sweetness and caramelizes the edges.
• The balsamic vinegar adds a tangy flavor to the glaze, while the maple syrup adds sweetness.
• The glaze is thickened with a touch of cornstarch, which helps it to cling to the Brussels sprouts.