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
Additional Nutrition Information: Fat 3g, Protein 5g, Carbohydrates 21g, Sodium 48mg
Notes for making the Balsamic Reduction:
- 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.