PYRC #51: Roasted Brussels Sprouts with Balsamic Reduction

Brussels sprouts! Brussels sprouts! Bru-ssels-SPROUTS! Also synonymous with that ooogie vegetable you do. not. want to eat as a kid. What?!? Who lied to me?!? I LOVE brussels sprouts, including these Roasted Brussels Sprouts with Balsamic Reduction.

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Yum! I also love vinegar soooooo this recipe was meant for me. I mean, I've already made it twice... in a month. And the word "recipe" is kind of an overstatement. This recipe is really just roasted brussels sprouts with a no frills balsamic reduction.

Oh, have I piqued your attention? Here's a breakdown:

  • 1 1/2 lb brussels sprouts
  • 2 T olive oil
  • Kosher Salt
  • Pepper
  • 1/2 cup balsamic vinegar
  • 1 cup shredded parmesan cheese, optional
  1. Preheat oven to 400
  2. Wash brussels sprouts and slice in half
  3. Toss brussels sprouts in olive oil and generously season with salt and pepper
  4. Place on pan (I placed on a silpat mat) and roast for 30-40 minutes until golden brown and crispy
  5. For the balsamic reduction, heat balsamic vinegar in small sauce pan over medium heat until boiling (don't be too shy to use extra vinegar)
  6. Reduce heat to a simmer until balsamic vinegar is reduced to 1/4 cup (appr. 15 minutes)
  7. Toss brussels sprouts, balsamic reduction and optional shredded parmesan cheese in a large serving bowl 

No, brussels sprouts aren't new to me, neither is roasting vegetables... or adding vinegar. Actually, that's why this recipe is perfect for me. Welcome to the top 5 PPP recipes of 2013, Roasted Brussels Sprouts with Balsamic Reduction.

Find the original recipe from the blog Garnish with Lemon.



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