Hi my name is Sarah and I’m a brussel sprouts-aholic. As a member of Brussel Sprouts Anonymous, I can admit that I am a little, well obsessed. Come fall, I start making brussel sprouts for practically every meal. They’re tender and yet perfectly charred on the outside, adding a crunchy textural component.
Just when my boyfriend started to get a little sick of this brussel sprouts phase, I came up with this recipe to keep him hooked. He loves balsamic. Balsamic in cereal? He might actually consider. So balsamic glazed brussel sprouts was the perfect vegetable concoction to keep him as hooked as I am.
The secret to getting the brussel sprouts to the perfect consistency is to actually steam them, while roasting and finish them by broiling for a few minutes. It sounds complicated and confusing but I promise it’s easy. Check out the recipe below!
Balsamic Glazed Brussel Sprouts
1 lb Brussel Sprouts trimmed with core remove
2 Tbspn Olive Oil
2 Tbspn Water
2 Tsbpn Balsamic Vinegar
- Preheat the oven to 400 degrees
- Trim and core the brussel sprouts by cutting in half lengthwise and removing the white core on the bottom.
- Place the brussel sprouts in a large piece of tin foil on top of a baking sheet.
- Drizzle the brussel sprouts with olive oil, water, salt and pepper.
- Close the tin foil, forming a large ball. Leave a small hole on top so the tin foil is not sealed completely. Combined with the water in the tin foil ball, this will allow the brussel sprouts to steam, while roasting in the oven.
- After 30 minutes remove the brussel sprouts from the oven and turn the oven up to Broil.
- Return the brussel sprouts to the oven and broil for 5-10 minutes. This will depend on how hot your oven gets on Broil, so check them frequently. They should get charred on top but not burnt all over.
- Remove the brussel sprouts from the oven and drizzle with Balsamic Vinegar (or glaze if available).