Roasted Brussels Sprouts with Balsamic Glaze and Pine Nuts

Brussels sprouts are a fall and winter staple, but they can be boring if not cooked properly. This recipe for Roasted Brussels Sprouts with Balsamic Glaze and Pine Nuts will change your mind about this humble vegetable. The Brussels sprouts are roasted until they are tender and browned, then tossed in a sweet and tangy balsamic glaze and sprinkled with pine nuts. The result is a dish that is both delicious and visually appealing. Don't miss the backstory and why-it-works sections below for more information on this recipe.

Brussels sprouts have been around for centuries, but they only recently became popular in the United States. In the 1950s, frozen Brussels sprouts were introduced to American consumers, and they quickly became a popular side dish. However, many people didn't like the frozen Brussels sprouts because they were often mushy and bland. In the 1990s, a new generation of chefs began to experiment with different ways to cook Brussels sprouts, and they discovered that roasting them was the best way to bring out their flavor. Roasted Brussels sprouts are crispy on the outside and tender on the inside, and they have a nutty flavor that pairs well with a variety of sauces. The balsamic glaze in this recipe is a perfect complement to the roasted Brussels sprouts. The sweetness of the honey balances out the acidity of the vinegar, and the pine nuts add a touch of crunch. Serve these Roasted Brussels Sprouts with Balsamic Glaze and Pine Nuts as a side dish or as a main course with a roasted chicken or fish.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound Brussels sprouts
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1/4 cup pine nuts

Instructions

1. 1. Preheat the oven to 425 degrees F (220 degrees C).
2. 2. Toss the Brussels sprouts with the olive oil, salt, and black pepper.
3. 3. Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes, or until they are tender and browned.
4. 4. While the Brussels sprouts are roasting, make the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has thickened.
5. 5. Drizzle the balsamic glaze over the roasted Brussels sprouts and sprinkle with the pine nuts.

Why It Works

• Roasting the Brussels sprouts brings out their natural sweetness and nutty flavor.
• The balsamic glaze adds a sweet and tangy flavor to the Brussels sprouts.
• The pine nuts add a touch of crunch and nutty flavor to the dish.