Balsamic Caramelized Brussels Sprouts

Brussels sprouts are one of those polarizing vegetables. They are either embraced or avoided with conviction. I once avoided them entirely, until I tasted them finished with balsamic glaze. The bitterness softened. The edges crisped. What had felt harsh became unexpectedly compelling.

Roasted Brussels sprouts with caramelized edges, glossed in balsamic reduction and finished with brown sugar, change the equation. The exterior turns crisp and almost candied, while the centers remain tender. Sweet and acidic. Charred and balanced.

While these Balsamic Caramelized Brussels Sprouts are dependable as a side dish, they hold their own as a meal in a bowl.

INGREDIENTS

[serves 4 as a side]

one pound of Brussels sprouts, trimmed and halved

balsamic glaze made from a half cup of balsamic vinegar

two teaspoons of brown sugar

salt and pepper to season

olive oil to drizzle

Preheat the oven to 400°F. Arrange the Brussels sprouts cut side down on a baking sheet lined with aluminum foil. Lightly season with salt and freshly cracked pepper, then drizzle with olive oil.

Roast for about 15 minutes, or until the tops begin to brown and the edges crisp.

Remove from the oven and flip the Brussels sprouts. Evenly drizzle with the balsamic glaze and sprinkle with brown sugar. Return to the oven for another 8 to 10 minutes, keeping an eye on them to prevent burning, until caramelized and browned to your preference.

Serve immediately.

_____

More recipes:

Homemade Balsamic Glaze

Karaage: Japanese Fried Chicken Inspired by Chef Morimoto

Tteokbokki, Spicy Rice Cake

French Green Bean Casserole

Calabrian Clams and Abalone Bigoli

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