Balsamic Brussels Sprouts make you feel good about what's on your plate. This easy recipe adds a coating of flavor to whole Brussels sprouts. (Or you can slice them in half for quicker cooking.) The flavors are subtle, sweet and tangy and the sprouts look absolutely gorgeous in your serving bowl.
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Use Balsamic Glaze
You may notice this recipe calls for balsamic glaze, not vinegar. What's the difference? For one, the consistency. Balsamic glaze is almost like a syrup. It's a product made from delicious balsamic vinegar, but has a slightly sweeter taste. Here's a glaze that I enjoy using.
If you are wondering how many Brussels sprouts you should buy, a good rule of thumb is to allow about ½ pound for each person. Of course, some folks like to enjoy oven roasted veggies as the main course, my daughter certainly does! When that's the case, plan on about one pound of sprouts per person
Yes. The stem should be leveled off with the base of the sprout, but there's no need to remove the core. If the sprouts are large - about the size of a walnut, or larger - you'll want to slice them in half or even quarter them. By doing that you'll help ensure even cooking and the best results. Expect to lose a few leaves as you trim the sprouts, which is totally normal.
Roasting Brussels Sprouts
While these are roasting in the oven at 400°, some of the overflow from the glaze may blacken the parchment paper. That's OK! No one eats that. Just toss it out after removing the sprouts from the pan. And be assured, those crispy and crunchy blackened leaves are delicious and add gorgeous color when you serve the sprouts.