Natural Grocers Balsamic Glazed Brussels Sprouts
Don’t let your Thanksgiving holiday go without the resurgence of the trendy, tasty Brussels sprout.
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TOTAL TIME
20 minutes -
YIELD
4 to 6 servings -
DESCRIPTION
Think of them as baby cabbages packed in nutrition, and then roasted with the nutty richness of walnuts.
INGREDIENTS
- 1 pound Organic Brussels sprouts
- ¼ cup balsamic vinegar
- Salt and pepper to taste
- 2 tablespoons butter
- ½ cup walnut pieces
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DIRECTIONS
- Preheat oven to 425°F.
- Wash Brussels sprouts and remove any wilted outer leaves. Trim end and halve through core.
- Steam until just fork tender, about 6 minutes. This can be done the day before and then refrigerated. Bring to room temperature before coating with glaze and roasting.
- Add the balsamic vinegar and a few grinds of pepper to a small sauce pan.
- Boil the vinegar until it's reduced to about 2 tablespoons and looks slightly syrupy, about 2 minutes.
- Reduce the heat to low, add the butter and stir until melted.
- Combine sprouts, balsamic glaze and walnuts in a large bowl and toss until sprouts are coated with the glaze.
- Transfer to an oven safe pan and roast in preheated oven for 10 minutes, or until outer leaves of sprouts begin to crisp.
- Sprinkle with salt to taste.
