For me there is no vegetable more satisfying and tasty than brussel sprouts. They can be made so many different ways and still taste great! One of my favorite places- Father’s Office- serves them with a balsamic glaze and bacon topping. I decided to try a twist on this and create my own balsamic glazed brussel sprouts. Since this version came out so well, it’s only a matter of time before I attempt its bacon topped cousin.
1 1/2 pounds Brussels Sprouts
1/4 cup Olive Oil
Salt And Pepper
1/2 cup Balsamic Vinegar
1/4 cup Brown Sugar
Preheat oven to 375 degrees. Trim/clean Brussels sprouts, then cut them in half. Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts. Toss and serve immediately.