Warm Balsamic Maple Glazed Brussel Sprouts
Equipment
- small sauce pan
Ingredients
- 1 lb brussel sprouts cut in half with ends trimmed
- ¼ cup olive oil
- salt & black pepper
- 3 tbs grade a maple syrup
- ¼ cup balsamic vinegar
- 1 tbs salted butter
- 3 (or more) green onions sliced thin
Instructions
- Preheat oven to 450° with baking sheet inside the oven. Prep brussels & add them to a large bowl with ¼ cup olive oil, big pinch salt & black pepper & toss.
- Roast Brussels: Carefully remove hot baking sheet from oven & drizzle with a little bit more oil or spray. Dump brussels sprouts onto hot baking sheet & shake it up a little. Carefully flip brussel sprouts cut-side down flat onto baking sheet. Keep any extra leaves on sheet. Roast like this for 20-25 minutes, brussels will still be green but leaves & bottoms golden and crispy.
- Make Glaze: While brussels are roasting, make warm maple glaze. In a small sauce pan on skillet, add 3tbs maple. Bring to bubble on medium-high (a few minutes). Let it bubble for 2-3 minutes, stirring occasionally. Remove from heat & add balsamic. Simmer for a few minutes, until reduced slightly (3 or so more minutes). With spatula or whisk, whisk in 1tbs butter & let melt. Remove from heat & pour into measuring cup or small bowl to stop cooking process. Let cool until brussel sprouts are done (5-10 minutes).
- Assemble: Remove brussels from oven & let sit on baking sheet for a minute or so. Remove and add to serving bowl. Toss with glaze- add some or all of the glaze, I like to start with half. Toss, sprinkle heavily with green onions & serve immediately.
Notes
Homecook’s Note:
- Cut off the ends of the brussels sprouts & discard. Discard any wilted, sad, soft leaves. But if any other leaves fall off, keep those. They get extra crispy!