In this recipe, Brussels sprouts are roasted to the perfect crispy texture. The reduced balsamic vinegar offers a sweet contrast to the salty sprouts. Enjoy!
Yield
4 Servings
Preparation time
15 minutes
Cooking time
40 minutes
Total time
55 minutes
Ingredients
1 lb Brussels sprouts
1 red onion (cut into wedges)
2 Tbsp olive oil
½ tsp salt
1 Tbsp balsamic vinegar, reduced (*To make reduced balsamic vinegar: In a thick-bottomed saucepan, heat 1 cup of balsamic vinegar over medium-low heat until it simmers. Lower the heat to low and allow to simmer until the sauce thickens. This can take up to 30 minutes; it’s important to ke)
Instructions
1. Preheat oven to 425o
2. Trim the ends of the Brussels sprouts and cut in half.
3. In a large bowl, place Brussels sprouts and onion wedges. Drizzle with oil and sprinkle with salt. Toss to combine thoroughly.
4. Roast until fork tender and the leaves begin to crisp, about 40 minutes.
5. Remove from oven and toss with reduced balsamic vinegar. Serve while warm.
Notes
Recipe was adapted from weelicious.com.