Roasted Brussels Sprouts with Balsamic Glaze

Brussels sprouts are a vegetable that often gets a bad rap due to their bitter taste when overcooked. However, when prepared correctly, they can be transformed into a flavorful and delicious side dish. This recipe for Roasted Brussels Sprouts with Balsamic Glaze is one that holds a special place in my heart.

Originating from Brussels, Belgium in the 16th century, these mini cabbages have a long history. They were introduced to the United States in the 18th century by French settlers. Over the years, Brussels sprouts have become increasingly popular due to their nutritional benefits and unique flavor.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic glaze
• Optional: Grated Parmesan cheese for topping

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Spread the Brussels sprouts out on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
3. Toss the Brussels sprouts to evenly coat them in the oil, salt, and pepper.
4. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, or until tender and lightly browned.
5. Remove the Brussels sprouts from the oven and drizzle with balsamic glaze.
6. Optional: Sprinkle grated Parmesan cheese over the top for an extra touch of flavor.
7. Serve the Roasted Brussels Sprouts with Balsamic Glaze as a delicious side dish alongside your favorite main course.

These Roasted Brussels Sprouts with Balsamic Glaze are a delightful combination of flavors. The roasting process enhances the natural sweetness of the Brussels sprouts while giving them a crispy exterior. The balsamic glaze adds a tangy and slightly sweet note, balancing out the bitterness that can sometimes be present in this vegetable.

This dish is perfect for both casual weeknight dinners or special occasions. Its vibrant colors and rich flavors make it a wonderful addition to any meal. Serve it alongside roasted chicken, grilled steak, or even as part of a vegetarian spread.

Give this recipe a try and let me know how it turns out for you. Remember, when cooking Brussels sprouts, the key is to not overcook them. Keep an eye on them in the oven to ensure they are tender and caramelized, but not mushy.

Variations:

• Add chopped bacon or pancetta to the Brussels sprouts before roasting for a savory twist.
• Toss the roasted Brussels sprouts with toasted pine nuts or chopped walnuts for added crunch.
• Squeeze fresh lemon juice over the finished dish to brighten the flavors.