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roasted brussels sprouts with balsamic reduction

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

I found this recipe in my mailbox today, courtesy of my organic delivery company, which has the best produce I've seen anywhere. I will try this when I get my next delivery--I love all the ingredients, so I know it will be awesome! Recipe & photo: Green Bean Delivery 03-26-15

yield 4 -6
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For roasted brussels sprouts with balsamic reduction

  • 2 lb
    brussels sprouts, trimmed and halved
  • 2 Tbsp
    olive oil, extra virgin
  • 1 c
    balsamic vinegar
  • 1/4 c
    dried cherries
  • 1/4 c
    spanish almonds (or sliced almonds)
  • salt

How To Make roasted brussels sprouts with balsamic reduction

  • 1
    Line a rimmed baking sheet with parchment or aluminum foil. In a bowl, toss the Brussels sprouts with the oil. Spread them out on the prepared baking sheet and season with a couple pinches of salt.
  • 2
    Place in a preheated 400º oven and roast until the Brussels sprouts are soft and starting to turn brown, 30-35 minutes. Flip and rotate the Brussels sprouts halfway through the cooking time.
  • 3
    Meanwhile, bring the balsamic vinegar to a boil in a small saucepan over medium heat. Reduce to a hard simmer and allow the balsamic to reduce to 1/3 of a cup. Be careful not to burn the vinegar. Only one or two tablespoons will be needed for this recipe. Store the extras in a glass container in the fridge.
  • 4
    Once the Brussels sprouts are finished, place them into a serving bowl. Add the dried cherries and Spanish almonds, drizzle with 1-2 tablespoons of balsamic reduction (or more if desired), stir to incorporate all the ingredients, and check for seasoning.
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