Roasted Brussels Sprouts with Balsamic Reduction

Kimberly Killebrew

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

Cook Time 20

Total Time 30

Course Side Dish

Servings

Calories 185 kcal

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

Preheat the oven to 400ºF.
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.

Keyword Balsamic Reduction, Roasted Brussels Sprouts, Roasted Brussels Sprouts with Balsamic Reduction

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