Roasted Brussels Sprouts with Balsamic Glaze
I got this recipe from Diet, Dessert and Dogs the same day I got a sack of impulse brussels sprouts from Whole Foods. The previous week, I had read in an article (for probably the hundred thousandth time) that brussels sprouts are pretty much the best thing you could ever eat. Remembering that article and faced with a pretty little bag of fresh brussels sprouts, I thought, Who cares if I’ve hated the taste of these things for years? Who cares if my boyfriend and I have discussed, on many occasions, how he doesn’t like them either? I’ll just buy them and figure out some way to like them!
Against all odds, it worked. This recipe is tasty. Of course, it’s important to note that I deliberately undercooked the little buggers so they were so firm and unmushy that they were actually a little bit of a challenge to eat. And let’s also note, while we’re at it, that the reason these aren’t bad is because the sweety-tartness of the balsamic vinegar almost completely masks the slight bitterness than store-bought brussels sprouts always seem to have. This isn’t a recipe to bother with if you have some kind of delicious backyard brussels sprouts, or if you have regular kind-of-bleh brussels sprouts and you can’t get enough of that natural bitterness.
Roasted Brussels Sprouts in Balsamic Glaze
- One sack of brussels sprouts, trimmed and washed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp. extra virgin olive oil
- 1-2 Tbsp. dijon mustard
- 3-4 Tbsp. good quality balsamic vinegar
- salt and pepper to taste
- Preheat oven to 375 F. Grease a casserole dish with olive oil, or spray with nonstick spray.
- Steam the brussels sprouts until just tender and still bright green.
- Meanwhile, in a frypan, saute the onion and garlic in oil until onion is soft and translucent. Turn heat to very low, and stir in the mustard, vinegar, and salt and pepper. Stir to combine well. Add the brussels sprouts and stir to coat.
- Pour the mixture into a greased casserole dish. Bake, uncovered, about 25-30 minutes, until the glaze is thick and sticks to the sprouts, which should be soft. Serve and enjoy! Makes about 4 servings.
