roasted Brussels sprouts in a balsamic reduction


With my newfound love of Brussels sprouts – and the fact that a huge package of the sprouts was on sale for $1.50 at the fruit & veggie stand up the street – I decided to give this recipe a try. And while I cannot deny my obsession with the recipe I blogged about here, this one is pretty darn awesome, too!

Roasted Brussels Sprouts in a Balsamic Glaze
1 ½ lbs Brussels sprouts
2-3 tbsp olive oil
Salt and pepper, to taste
1/2 cup of balsamic vinegar

Preheat the oven to 400C.

Remove the outer dark green leaves of the Brussels sprouts, exposing the lighter green beneath. Trim the stems and cut in half.

Toss the sprouts in the olive oil, salt and pepper. Lay them out in one layer on a foil-lined baking sheet. Bake for about 35-40 minutes until caramelized.

While the sprouts are roasting, simmer the vinegar in a small sauce pan, heating until reduced by half. It should be thick and syrup-like.

Remove the sprouts from the oven and place on serving platter. Drizzle with the balsamic reduction and serve!
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