Roasted Brussel Sprouts With Balsamic Glaze Recipes

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BALSAMIC ROASTED BRUSSELS SPROUTS



Balsamic Roasted Brussels Sprouts image

"Balsamic Roasted Brussels Sprouts" was always one of the first dishes to sell out on our TaylorMade Menu in the cafe. The Balsamic glazes them in the oven giving them a sweet caramelized taste while the garlic gets soft & buttery. My children actually fight over these at the table..

Provided by taylormademarket

Categories     Vegetable

Time 35m

Yield 1 lb, 6 serving(s)

Number Of Ingredients 5

1 lb Brussels sprout
8 -12 garlic cloves
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
salt & pepper

Steps:

  • Preheat oven 425*.
  • Trim end of Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.
  • Place Brussels Sprouts, garlic, olive oil, vinegar salt & pepper onto a baking sheet or shallow pan.
  • Roast in oven for 20-25 min until tender. Stirring occasionally.

CRISPY BALSAMIC GLAZED BRUSSEL SPROUTS WITH DRIED CRANBERRIES



Crispy Balsamic Glazed Brussel Sprouts with Dried Cranberries image

Crispy oven roasted Brussel sprouts with a thick balsamic reduction sauce to finish it off. Toss in some dried cranberries for a festive holiday side dish.

Provided by Darcey Olson

Categories     Side Dish

Time 30m

Number Of Ingredients 7

1.5 Lbs Brussels Sprouts (Halved and Excess Stem and Outer Leaves Removed) ((*Note 1))
2 Tbsp Extra Virgin Olive Oil
Kosher Salt (To Taste)
Freshly Ground Black Pepper (To Taste)
1/2 Cup High Quality Balsamic Vinegar
2 Tbsp Brown Sugar or Honey
1/2 Cup Dried Cranberries ((*Note 2))

Steps:

  • Preheat the oven to 425°F and place the oven rack in the middle position. Line a baking sheet with parchment paper or lightly greased foil.
  • Add the Brussels sprouts to the baking sheet. Toss with the olive oil, salt and pepper until evently coated. Spread the Brussel sprouts out so they're not overlapping.
  • Roast the Brussels sprouts for about 20-22 minutes, tossing halfway through. Cook until tender and golden brown.
  • While the sprouts are roasting, add the balsamic vinegar and brown sugar (or honey) to a small sauce pan and heat over medium-heat until boiling. Reduce heat and simmer until the glaze is thick and reduced to about a 1/4 cup (approx. 15 minutes).
  • Transfer the roasted Brussels sprouts to a large serving bowl and toss with the balsamic glaze and dried cranberries. Enjoy immediately.

BALSAMIC-ROASTED BRUSSELS SPROUTS



Balsamic-Roasted Brussels Sprouts image

Ina Garten dresses up her Balsamic-Roasted Brussels Sprouts with pancetta for an easy recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

ROASTED BRUSSELS SPROUTS WITH BALSAMIC AND HONEY



Roasted Brussels Sprouts with Balsamic and Honey image

Easy and tasty oven-roasted Brussels sprouts have a sweet and savory flavor that is sure to please!

Provided by cdbruss

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 40m

Yield 4

Number Of Ingredients 6

1 pound Brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 tablespoon good quality balsamic vinegar
2 tablespoons honey, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss to coat. Spread out evenly on the prepared baking sheet.
  • Roast in the preheated oven until browned, about 30 minutes, turning after 15 minutes. Remove from oven and drizzle with balsamic vinegar and honey, mixing to coat evenly.

Nutrition Facts : Calories 175 calories, Carbohydrate 19.6 g, Fat 10.5 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1.5 g, Sodium 509.9 mg, Sugar 11.7 g

BALSAMIC-GLAZED BRUSSELS SPROUTS



Balsamic-Glazed Brussels Sprouts image

A tasty way to serve Brussels sprouts.

Provided by Barbara Zernicke

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 45m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package fresh Brussels sprouts
1 small red onion, thinly sliced
5 tablespoons olive oil, divided
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 shallot, chopped
¼ cup balsamic vinegar
1 tablespoon chopped fresh rosemary

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  • Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
  • Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
  • Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 10.9 g, Fat 11.5 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 120.2 mg, Sugar 3.9 g

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