There is nothing that I love more than a good side dish.
These balsamic glazed oven roasted brussels sprouts are sweet, salty, and if done right, might not even make it to the table for dinner. They are usually gone in my house before we even sit down to eat. If you are lucky enough to have some as leftovers the next day, they are perfect over a salad for lunch. Pair these with any grilled or roasted meat or fish, and you are guaranteed a party in your mouth. The best part is they are insanely easy to make, but will absolutely make you look like you have slaved.
The key is roasting at a high heat, not opening up your oven too often, and using a high quality balsamic vinegar, one that doesn’t contain caramel coloring. Yep, look closely; lots do.
I discovered Leonardi Balsamic Vinegar at our local cheese shop back in the fall right as the leaves started to turn and warmer SoulCycle onesies were reached for. It has quickly become an obsession in our household, and while not inexpensive, you will notice the difference between this balsamic and any other you have ever experienced in your lifetime immediately.
Dark, syrupy, and glaze-like, Leonardi is decadent over salads and turns roasted vegetables into showstoppers. Most often, though, I find my kids standing in the kitchen dipping chunks of fresh Italian bread into tiny thick pools of it or drizzling it over knobs of nutty Parmesan cheese.
Fiber Gold Syrup is a high fiber natural alternative to honey and maple syrup. Low calorie and low carb, it has a whopping 28 grams of fiber in just 2 tablespoons. It’s amazing for baking, drizzled over yogurt, and in this case, for bringing out the natural sweetness in roasted brussels sprouts. If you don’t have Fiber Gold for this recipe, have no fear; a drizzle of honey will do it, but trust me this is one that’s worth having on hand for next time. Cause you guessed it, I’M OBSESSED!!!
1½ pounds fresh whole brussels sprouts - looks like a lot, but its not! There’s shrinkage when you roast!
3 Tablespoons good quality cold pressed olive oil or good quality olive oil spray
Drizzle of high quality balsamic vinegar
Drizzle of Sukrin Fiber Gold Syrup (Don’t panic! If you don't have, just use honey)
Kosher Salt & Black Pepper to taste
1. Preheat oven to 425.
2. Spray large glass Pyrex with Olive Oil spray. You can also line a baking sheet with parchment paper or use a silpat to roast the brussels if you would prefer.
3. Wash and trim the brussels of any outer dry leaves or discolored bits and bobs. Cut the bottoms off and cut the brussels in half.
4. In a large bowl, toss the brussels with olive oil, kosher salt, a few grinds of black pepper, and a generous shake of garlic powder, and stir to coat thoroughly and evenly.
5. Drizzle with balsamic and fiber gold syrup (or honey) and toss again.
6. Pour brussels and all of the deliciousness that has collected at the bottom of the bowl into glass Pyrex or onto your prepared baking sheet.
7. Roast for approximately 30 minutes, shaking the shit out of the Pyrex half way through or use a spatula to move the brussels around on your baking sheet. This will ensure even caramelization.
My oven is not your oven! So when people ask me how long do I cook something? This is what I say…
“Until it's done!”
Your brussels should be shellacked and deep golden like mahogany. Crispy, with edges that are charred. At least that's how I like em!
Keep a close eye. The syrup and the balsamic will make it easier for them to burn.
Resist the urge to constantly open your oven and stare at them longingly. Once that door opens your oven temp starts to drop rapidly and a hot as hell oven is key to brussels done right.
See Jule’s last reciBEE here.