Crispy Brussels Sprouts With Balsamic Glaze
Indulge in the delightful crunch of roasted Brussels sprouts, perfectly paired with a sweet and tangy balsamic glaze. This dish offers a symphony of flavors, combining the earthy savoriness of Brussels sprouts with a luscious glaze, sure to elevate your meal.
Ingredients :
1 lb Brussels sprouts, trimmed and halved.
2 tablespoons olive oil.
1 teaspoon salt.
½ teaspoon ground black pepper.
¼ cup balsamic vinegar.
1 tablespoon honey.
1 teaspoon Dijon mustard.
Instructions :
1. Warming Up: Start by preheating your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
2. Sprouts’ Turn: In a spacious bowl, combine the Brussels sprouts with olive oil, salt, and pepper. Toss until they are well coated and spread them evenly on the baking sheet.
3. Time for Roasting: Place the tray in the preheated oven and roast for 20-25 minutes. Ensure you turn them halfway to achieve an even golden crisp.
4. Crafting the Glaze: As the sprouts roast, mix balsamic vinegar, honey, and Dijon mustard in a small pan. Simmer on medium heat, then reduce to low, letting it thicken over five minutes.
5. The Finishing Touch: Once roasted, drench the hot Brussels sprouts in the balsamic glaze, mix to distribute, and serve immediately.
Notes for Crispy Brussels Sprouts with Balsamic Glaze
1. Cooking Tips:
Roasting: The key to crispy Brussels sprouts is roasting them at a high temperature (around 425°F or 220°C). This caramelizes the outside while keeping the inside tender. Toss them in olive oil and spread them out on the baking sheet to ensure even cooking and crispiness.
Trimming: Trim the ends and remove any damaged outer leaves before halving the Brussels sprouts. Smaller sprouts can be left whole, but larger ones should be halved to ensure even roasting.
Spacing: Avoid overcrowding the baking sheet. If the Brussels sprouts are too close together, they’ll steam rather than roast, resulting in a softer texture instead of crisp edges.
2. Balsamic Glaze:
Reducing Balsamic Vinegar: To make your balsamic glaze, simmer balsamic vinegar over low heat until it thickens and reduces to about half. You can add a teaspoon of honey or maple syrup for extra sweetness.
Store-Bought Glaze: For convenience, you can use store-bought balsamic glaze, which has a thick and tangy consistency.
When to Add: Drizzle the balsamic glaze over the Brussels sprouts after they’ve roasted to avoid burning the glaze during cooking.
3. Flavor Variations:
Sweet and Savory: Add a touch of sweetness to the dish by tossing in dried cranberries or pomegranate seeds after roasting.
Cheesy Addition: For a rich, salty touch, sprinkle grated Parmesan or crumbled feta over the Brussels sprouts after they come out of the oven.
Nuts: Add toasted pine nuts, almonds, or pecans for an extra crunch and nutty flavor.
4. Serving Suggestions:
As a Side Dish: Perfect alongside roasted meats, grilled chicken, or fish.
On a Salad: Add to a warm salad with greens, goat cheese, and walnuts for a satisfying meal.
5. Storage:
Leftovers: Store leftover Brussels sprouts in an airtight container in the fridge for up to 3 days. Reheat in the oven to retain their crispiness (avoid microwaving as it can make them soggy).
6. Timing Tip:
Prepping Ahead: You can trim and halve the Brussels sprouts a day ahead and store them in the fridge, but roast them fresh to maintain their crispy texture.