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Roasted Brussels Sprouts with Balsamic Reduction

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What better way to enjoy Brussels sprouts than roasted?ย  And this Roasted Brussels Sprouts recipe kicks things up several notches with the addition of a balsamic vinegar reduction – it transforms this otherwise simple side dish into something absolutely exquisite!

roasted brussels sprouts with balsamic reduction recipe

If you’re a Brussels sprouts lover, then this recipe is a must. ย A simple, elegant, delicious side dish that is equally fit for a formal dinner party as it is for a casual family meal.

If you’re a Brussels sprouts hater…well, I’m afraid there is simply no hope of converting you.ย  You can blame it on your genetics.ย  That’s right, there’s actually a gene that explains your repulsion to all things cabbage.

In 2003 scientists located the exact gene responsible for this hatred toward Brussels sprouts. ย They decided to name it the “TAS2R38 gene” (they could have done better than that, surely.) ย  It’s located on the 7th chromosome, has 1,143 bases, and it performs the role of coding for the PTC taste receptor.ย  That’s all perfectly straightforward English, isn’t it?ย  ย What that translates to for simpletons like me is this:ย  there is a chemical called PTC (phenylthiocarbamide) that isn’t common in the human diet but is similar to chemicals found in the brassica family (cabbages and Brussels sprouts). ย If you happen to be the lucky/unlucky (I’ll let you determine which) possessor of the TAS2R38 gene, this gene produces a protein that interlocks with PTC and creates a strong, unpleasant taste sensation of bitterness.

Bottom line: there’s nothing you or an estimated 21% of the population can do about it. ย You will forever hate Brussels sprouts.

And if there are any kids or teenagers reading this (kudos for following a cook-from-scratch food blog!), you now have a slam-dunk excuse for not eating your sprouts.ย  Parents: don’t hate me.ย  Kids: you’re welcome.

And now, for those of you who weren’t born with the TAS2R38 gene (my hand’s up!), here’s a fabulous recipe to celebrate our mutual love of Brussels sprouts!

roasted brussels sprouts with balsamic reduction recipe

Roasted Brussels Sprouts with Balsamic Vinegar Reduction Recipe

Let’s get started!

Preheat the oven to 400 degrees F.

Peel and discard the outer layer of the Brussels sprouts, trim the stems, and cut the sprouts in half. ย Place the sprouts in a bowl, drizzle the olive oil and add some salt and pepper and toss to evenly coat. ย Lay the sprouts on a non-stick or lined cookie sheet.

placing veggies on pan

Roast the Brussels sprouts for 16-20 minutes or until nicely caramelized/browned.

roasting brussels sprouts on baking sheet

You can make the balsamic reduction in advance or make it now. ย Use a good quality, aged balsamic vinegar. ย Place it in a very small saucepan and bring it to a boil. ย Reduce the heat to a simmer, about medium-low, and simmer for about 15 minutes or until the vinegar has thickened enough to lightly coat a spoon. ย Be careful not to over-cook or the syrup will be more like taffy.

balsamic reduction recipe

Place the grilled Brussels sprouts on a warmed serving platter, drizzle with the balsamic reduction and serve immediately.

Enjoy!

roasted brussels sprouts with balsamic reduction recipe

For more delicious vegetable side dishes be sure to try our:ย 

 

roasted brussels sprouts with balsamic reduction recipe

Roasted Brussels Sprouts with Balsamic Reduction

What better way to enjoy Brussels sprouts than roasted? And when they're paired with a balsamic vinegar reduction they are absolutely exquisite!
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Servings 4
Calories 185 kcal

Ingredients
 
 

  • 1 1/2 pounds fresh Brussels sprouts , outer leaves removed, bottom stems trimmed, cut in half
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1/3 cup good quality aged balsamic vinegar

Instructions
 

  • Preheat the oven to 400ยบF.
    Place the Brussels sprouts in a bowl, drizzle with the olive oil and add some salt and pepper, and toss to evenly coat. Place the Brussels sprouts in a single layer on a non-stick or lined baking sheet. Place on the top oven rack and roast for 16-20 minutes or until nicely browned.
  • Make the Balsamic Reduction:
    While the Brussels sprouts are roasting, prepare the balsamic vinegar reduction. Place the vinegar in a very small saucepan and bring it to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes or until thickened and lightly coats a spoon.
  • Arrange the roasted Brussels sprouts on a warmed serving platter, drizzle with the balsamic vinegar and serve immediately.

Nutrition

Calories: 185kcalCarbohydrates: 19gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 48mgPotassium: 686mgFiber: 6gSugar: 7gVitamin A: 1283IUVitamin C: 145mgCalcium: 77mgIron: 3mg
Keyword Balsamic Reduction, Roasted Brussels Sprouts, Roasted Brussels Sprouts with Balsamic Reduction
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet November 26, 2014

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 2 votes (1 rating without comment)

14 Comments

  1. I love Brussels sprouts because they are very healthy and tasty! Thank you Kimberly that shared this delicious way of cooking Brussels sprouts, I’m sure it will turn out just amazing!

  2. I am trying this out with Christmas dinner this week! I cant wait! am adding roasted carrots to make it a step better for my family!

  3. My husband loves Brussels sprouts never tried this recipe… hopefully it will go good. Thank you for your recipe

    1. Hi Michael, roasted is my favorite way to eat Brussels sprouts – I hope you both enjoy it!

  4. I wouldn’t be so quick to condemn someone to a life of hating brussel sprouts! I first had them at a friend’s house, they had a horrible flavor that reminded my of cigarette ash and were mushy – yuck. Later I decided to give them another go and now I luv em!

    Great blog btw.

    1. Thanks, Gene! May your experience provide hope to all current Brussels sprouts haters! :)

  5. The last thing I expect on a food blog is a genetics lectureโ€ฆ ;-) It’s very interesting, and I’m glad that I apparently don’t have that awful gene. With Brussels sprouts, though, I can’t stand the frozen, boiled ones because they are far too bitter. I only started really liking Brussels sprouts when I heard about roasting them. This is one recipe I’ll definitely be making.

    1. Same here, Susan, I’m not a fan of frozen – the flavor or texture. Fresh, roasted Brussels sprouts are soooo good. Happy roasting! :)

    1. That could just be the picky eating gene, haha! :) I think that’s probably pretty common. I know quite a few people who like cabbage but hate sprouts and I think it’s probably mostly a learned behavior. They’re not commonly eaten, so most kids aren’t exposed to them, and we grow up thinking we’re supposed to hate them. So, for YOU there’s hope of conversion – let’s get to it! :)

  6. Mmmmm, mmmmm! Love this, and I am a late conversion to Brussels Sprouts. As a child, I could not stand them,
    4 years ago, my son, who is a Chef, made a dish of them for Christmas Dinner. They were absolutely delicious, so I will be trying out this recipe next week on my husband and son-in-law who love sprouts.
    Sandra

    1. Excellent, so glad you converted to the Sprout, Sandra! As they say, better late than never :)