November 22, 2012

Brussels Sprouts w/ Balsamic Glaze

If you are looking for a last minute side dish to go with your Thanksgiving meal, this is it.  The balsamic glaze gives the Brussels Sprouts a nice sweetness that goes beautifully with the slight tartness of the sprouts.  It's impressive and delicious.  Your guests will love it.  Happy Thanksgiving everyone! 

Roasted Brussels Sprouts with Balsamic Glaze 

1 1/2 pounds Brussels Sprouts
1/4 cup olive oil
2/3 cup balsamic vinegar
1/4 cup sugar
Salt & Pepper

Preheat oven to 375, and spray a baking sheet with cooking spray.  After cleaning the Brussels sprouts, remove the stems and cut them in half.  Place on baking sheet and toss with the olive oil until evenly coated.  Sprinkle with salt and pepper generously.  Place in oven and cook for about 30 minutes, or until tender when poked with a fork.

Add the sugar and balsamic to a small saucepan and bring to a boil.  Reduce the heat to medium-low and cook until it has a syrup-like texture and is slightly thickened, about 10-15 minutes.  Drizzle the balsamic glaze over the roasted Brussels sprouts and serve hot.  Makes about 8 servings.

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