• Michal Cohen

Balsamic Glazed Brussels Sprouts

You'd have to be crazy not to love brussels sprouts. Right? Right. 

I've always made my brussels sprouts simply roasted, but lately I wanted something a little different. Here, I've paired them with the balsamic glaze that you may recognize from my Chicken Milanese. It's simple, a little sweet and a lot delicious. Try this one out on the kiddos - I think they'll like it. 

Serves 2-4 as a side


3 cups brussels sprouts 

1/4 cup balsamic vinegar 

1 tablespoon light brown sugar 

2 tablespoons olive oil 

salt to taste

pomegranate arils for garnish (optional)

1. Preheat oven to 450°F

2. Bring a large pot of generously salted water to a boil. Prepare a large bowl of ice water 

3. Clean the brussels sprouts by removing the stem and outer leaves and cut them in half. 

4. When the water comes to a boil, drop in the brussels sprouts and boil for one minute. Strain the brussels sprouts and transfer them to the ice water bath to stop the cooking. Once the brussels sprouts cool, strain them again. Transfer them to a towel or paper towels and pat dry. You want to get the brussels sprouts as dry as you can. 

5. Place the brussels sprouts in an oven safe dish and pour the olive oil over them. Sprinkle with salt and mix to combine. Transfer to the oven and roast until the brussels sprouts are a dark green color and the outer leaves begin to burn, about  45-50 minutes. Check on them every 20 minutes or so and stir to ensure even cooking. 

6. In the meantime combine the balsamic vinegar and brown sugar in a small sauce pan. Cover and cook over a medium heat until the mixture thickens and can coat the back of a spoon, about 20 minutes. 

7. When the brussels sprouts are ready pour the balsamic glaze over the brussels sprouts and stir to evenly coat. Garnish with pomegranate seeds, if desired. 

#Recipes #Sides

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