Roasted Brussels Sprouts with Balsamic Glaze
This year we are serving Roasted Brussels Sprouts with Balsamic Glaze. Many of the recipes for Brussels Sprouts call for bacon but we have chosen to not use it in our Whole Foods Brussels Sprouts any longer. We offer this recipe instead of the bacon laden recipes from past years.
This healthy Brussels sprouts side dish with its rich oven-roasted flavor is enhanced with just a hint of sweetness. The combination of sweet and savory elements in this dish makes it a perfect complement for a wide variety of main dishes, ranging from maple-grilled wild caught salmon to Free range raised Roast Turkey served on the holidays.
This is one recipe that I double up on because I truly believe that Brussels sprouts is one of my very favorite foods. I could eat them all year if they were available. They are great cooked and served as a side dish but they are also a very nice addition to a salad or coleslaw.
- 2 T. extra virgin olive oil
- 1 lb. small Brussels sprouts, rinsed and cut in half
- Sea Salt and freshly ground black pepper, to taste
- ⅓ c.good balsamic vinegar
- 1 T. real maple syrup
- Place oven rack in center position and preheat oven to 400°F.
- Heat olive oil in a large cast iron or other oven-safe skillet over medium-high heat. Add Brussels sprouts to skillet and season with salt and pepper, to taste. Cook for several minutes, stirring occasionally, until the sprouts begin to turn brown.
- Once browned, transfer the skillet into the preheated oven and roast for 15-20 minutes, stirring halfway through. Remove sprouts from oven once they are tender and start to turn a rich brown color.
- While the sprouts are roasting, add balsamic vinegar and maple syrup to a small skillet and heat over medium-high heat. Bring to a boil, stirring constantly, then reduce heat to medium. Continue stirring until the vinegar mixture reduces to about ⅓ of its original volume and becomes thick and syrupy. (Do not overcook or it will become too hard and sticky).
- To serve, transfer Brussels sprouts to a serving bowl and drizzle lightly with balsamic glaze. Season with salt and pepper, if desired, and enjoy immediately with the entrée of your choice.
Brussels Sprouts bring to the table vitamins A, B-6, C and K plus folate, potassium, manganese and protein. Not bad for a side dish and possibly the reason I enjoy them so much.
We hope you are enjoying these holiday whole foods recipes most of which are also gluten free. It is easy to see that there are so many great choices to choose from it is not hard to maintain a plant-based whole foods lifestyle.
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