Our Balsamic Glazed Brussel Sprouts are so tasty it’s like eating a treat! But actually, you’re eating vegetables. Try serving these as a side to accompany a main dish, as an appetizer for your next dinner party, or as piece in a tapas-style dinner where guests can try a little bit everything you whip up in the kitchen.
This recipe may be simple and so fast, but it’s a show-stopper. What isn’t there to love? Perfectly cooked, tender sprouts tossed in a balsamic marinade, glazed with a balsamic reduction, and sprinkled with our Parmesan.
We say to use an oven, but with summer upon us feel free to cook this up at your next BBQ. We are firm believers that anything can be made on the BBQ – and that everything tastes better on the BBQ – so why not give it ago? While you’re at it, you can put some corn on the BBQ too (if you haven’t tried our Street Corn, you must!).
Serve as the side to your next family meal, at a summer cookout, or make a batch to much on. You’ll be happy you did!
Balsamic-Glazed Brussel Sprouts
- 20-25 Brussel Sprouts Cut in half, lengthwise
- 2 tbsp Olive Oil
- 1 tbsp Balsamic Vinegar
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 1 tsp Garlic Powder
- Balsamic glaze For garnish
- Cashew Parmesan Cheeze For garnish
Preheat oven to 450 F.
Add brussel sprouts, 1 tablespoon olive oil, balsamic vinegar, salt, pepper and garlic powder to a medium sized bowl. Toss brussel sprouts until completely covered.
Add remaining 1 tablespoon of olive oil to a large cast iron or other ovenproof skillet over medium-high heat.
Add brussel sprouts to the skillet, placing cut side down ensuring that all brussel sprouts are laying flat on the pan. Cook brussel sprouts for 5 minutes until they begin to brown slightly.
Transfer the pan and brussel sprouts to your preheated oven and cook for 20 to 25 minutes until brussel sprouts are completely tender.
Remove brussel sprouts from the oven and garnish with a generous sprinkle of our parmesan and health drizzle of balsamic glaze.
Serve and enjoy!