So my husband and I lived in Ludington Michigan for a bit and during our time there we went to a restaurant that served the most delicious roasted brussels sprouts for an appetizer. Ever since the day we ordered the brussels sprouts I have been thinking about how to recreate the recipe. I hope you enjoy this recipe as much as we do.
This recipe is so tasty! Brussels Sprouts so often get a bad reputation, but this recipe is so good, trust me.
I love this recipe for many reasons. The crispy brussels sprouts, the balsamic glaze, the spice. It is all so good.
This recipe is super easy to make. To prepare the brussels sprouts I like to start by pealing off the outer leaves. These leaves usually look wilted and sometimes discolored. Next, I wash the sprouts, cut off the stem on the bottom and cut them in half. After the sprouts are prepared, I drizzle with oil, and season with garlic powder and a dash of salt. When you spread the sprouts out on a baking sheet, I started with the brussels sprouts with the flat side down. This allows the brussels sprouts to get brown and crispy on this side. I recommend stirring halfway through to allow them to get crispy on the other side as well. The crispy char is so important for flavor
While the brussels sprouts are cooking, bring the balsamic vinegar and red pepper flakes to a boil and simmer for 10-15 minutes or until reduced to a glaze. Making a balsamic reduction can be tricky and can easily become a very thick and sticky consistency. You will know the reduction is done when the consistency resembles a syrup and does not have a strong vinegar taste anymore. I recommend adding the balsamic glaze to the brussels sprouts immediately. If you allow the glaze to sit and cool, it will get firm and very sticky. If you accidently over reduce your balsamic vinegar and it become too sticky, add more vinegar and allow it to come to a simmer until it has thinned out again. You can also purchase balsamic glaze and add the red pepper flakes to it to make this step easier, but I think having the balsamic vinegar and red pepper flakes cook together brings out the spice more. When the brussels sprouts are done cooking, drizzle the reduction over the brussels sprouts and serve warm.
Roasted Brussels Sprouts with Spicy Balsamic Reduction
Ingredients
- 1 lbs Brussels Sprouts
- ½ tsp Garlic Powder
- ½ tbsp Avocado Oil
- ½ cup Balsamic Vinegar
- ¼ tsp Red pepper flakes
Instructions
- Preheat oven to 425°
- Prepare the brussels sprouts by removing the outer leaves, washing, cutting off the stem and cutting in half.
- Place brussels sprouts in a bowl, add oil and garlic powder
- Spread brussels sprouts onto baking sheet and roast for 20 minutes, stirring halfway through.
- While brussels sprouts are roasting, boil balsamic vinegar and red pepper flakes in a small saucepan for 10-15 minutes or until vinegar is a thick reduction.
- Drizzle balsamic reduction over the brussels sprouts and serve warm
Notes
- You will know the reduction is done when the consistency resembles a thin syrup and does not have a strong vinegar taste anymore.
- I recommend adding the balsamic glaze to the brussels sprouts immediately. If you allow the glaze to sit and cool, it will get firm and very sticky.
- If you accidently over reduce your balsamic vinegar and it become too thick and sticky, add more vinegar and allow it to come to a simmer until it has thinned out again.
- You can also purchase balsamic glaze and add the red pepper flakes to it to make this step easier, but I think having the balsamic vinegar and red pepper flakes cook together brings out the spice more.
