Roasted Brussels Sprouts with Sweet Balsamic Syrup

IMG_0073I don’t know about you but my Mom never made Brussels Sprouts for me and my siblings growing up. I’m not sure what the deal was. Once I got to college and started cooking on my own, I picked up some brussels sprouts and quickly realized why so many people HATED this vegetable. It has a lot of potential, probably a lot more than most veggies, to be cooked in a common way and turn out awful. Boiling these little dudes is a big no-no. They are straight up NAST. It’s like mushy cabbage but much more….potent?! Do you expect kids {or even adults} to eat that and like it? Hells to the no.

So, you could get smart and sauté it with some bacon to mask the flavor. That’s what I did with this recipe. Took the brussels sprouts and shredded them, then sautéed them with onions, bacon and asparagus to help mellow out the flavor. Then I tossed in a few toasted almonds and pomegranate arils. It’s honestly *my favorite* way to eat brussels sprouts. It’s kind of a lot of prep, but totes worth it. Definitely a special occasion side dish.

However, I was bound and determined to create a faster and easier recipe that was just as delicious for these mini cabbages that I could throw together easily on any given weeknight.

Guess what?

BY GEORGE I THINK I’VE DONE IT.

Faster? Definitely.

Easier? Yesh. Only 5 ingredients: oil, salt, brussels sprouts, sugar and balsamic vinegar. Oh snap.

Just as delicious? Umm….I ate almost ALL of these by myself before my husband came home from work on a Tuesday. Can you believe that? I was sneaking bites of BRUSSELS SPROUTS. Who does that?

Moral of the story: make these and enjoy. Fo’ sho’.

Here’s how you make them: brussels sproutsToss some Brussels sprouts with a little olive oil and salt. Toss together and bake in a hot oven until they are lovely and brown.

While those are cooking, you can make the sweet balsamic syrup….are you ready for how easy this syrup is? Balsamic vinegar and sugar. Put the two ingredients together in a small skillet and cook until the sugar melts and the vinegar thickens up. That’s it!
Drizzle the syrup over the baked Brussels sprouts and serve. It’s amazing how phenomenal veggies become with a little oomph from a simple balsamic syrup.

IMG_0079If you need a suuuuuuper simple side dish for Thanksgiving that sounds fancy shmancy, I’ve got you covered! Enjoy!

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Roasted Brussels Sprouts with Sweet Balsamic Syrup

Yield: 4-6 servings

Prep Time:

Cook Time:

Total Time:

Ingredients:

  • 2 lbs. brussels sprouts
  • 3 tablespoons olive oil
  • salt, to taste
  • for the balsamic syrup:
  • 1/4 cup balsamic vinegar
  • 3 tablespoons sugar

Directions:

  1. Preheat oven to 450 degrees. Line large baking sheet with parchment paper or silicone baking mat and set aside.
  2. Wash brussels sprouts and peel away first layer of leaves. Trim bottom of brussel sprout if necessary. Toss brussels sprouts with olive oil and salt. Place onto baking sheet and bake 20-25 minutes turning once.
  3. While brussels are cooking, place balsamic vinegar and sugar into a small skillet. Place over medium heat and cook until sugar melts and mixture starts to thicken. Remove from heat. Drizzle syrup over hot brussels sprouts and toss to coat. Serve warm.

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  1. You are right. I have a recipe very similar to this, and it made me look at brussels sprouts a whole new way…and like you…popping them in my mouth like candy. Thank you for another great recipe…trying soon.

    Reply
  2. Coming from two parents who hate Brussels sprouts it is a wonder they are one of my favorite veggies. This recipe looks delicious. Always trying to find new ways to make them up.

    Reply
  3. I’ve never been able to tolerate them so am intrigued to try – what is your opinion on the make aheadability of this? Or using frozen brussel sprouts instead of fresh? Thanksgiving is a time I try to trim corners as the hordes arrive!

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  4. Brussels are my fave!

    Reply
  5. Totally on the same wavelength. Just made roasted brussels and drizzled balsamic over them. While I was doing so I thought it would’ve been better as a balsamic reduction or syrup. And here you are!

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  6. I will have to add these to the list of veggies I make for me…and everyone else can eat corn. 😉

    Reply
  7. I LOVE Brussels Sprouts! I make them similar to your recipe. After I cute the stems off, I quarter and steam them. Then I turn the heat up a little and add balsamic vinegar. I let the vinegar cook down a bit and let them get kind of brown. I bet baking them first does that too.

    Reply
  8. Yum! Always love brussel sprouts and always looking for new ways to try them. These seem like they’d be good with pine nuts too! Thanks!

    Reply
  9. Same here – I’ve never tasted brussels sprouts until recently, and I’m totally in love with it. In fact, I need to have brussels sprouts at least once a week, lol. I went to one restaurants when I was in San Diego, and they served amazing seasonal brussels sprouts menu, very similar to what you have here. I’ll definitely give this a try. Yum!

    Reply
  10. delicious this way – although I quarter mine before roasting! love the crispy layers that then soak up the syrup

    Reply
  11. Was thinking of making these for Thanksgiving, but the green bean casserole and sweet potato casseroles are only on 350. Do you think sauteing would give you same the crispiness?

    Reply
  12. I LOVE Brussels Sprouts! I make them similar to your recipe. After I cute the stems off, I quarter and steam them.

    Reply
  13. i am very curious if it’s possible to bake frozen Brussels sprouts…has anyone tried it? Tips?

    Reply

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