Roasted Brussels Sprouts With Balsamic Reduction

The perfect roasted Brussels sprouts can be elusive. That’s why we share our favorite method to make Brussels sprouts crispy on the exterior, tender inside, and full of flavor.

To elevate these for the holidays and beyond, we add crispy roasted Garlic to our creamy vegan cheese. We also add dried cherries, which give them a tart-sweet punch, as well as a rich balsamic glaze. Plus, just seven ingredients are required. We’ll show you exactly how to do it!

How to roast Brussels sprouts perfectly?

To get Brussels sprouts crispy on the outside but tender on the interior, you need to cook them at the right temperature (400 degrees Fahrenheit/204 degrees Celsius). If you cook them at a low temperature, they will be soggy. If you cook them at a high temperature, they will burn on the surface but remain raw on the interior.

If you are not sure if your oven temperature is accurate or not, a thermometer can be a simple and inexpensive way to increase your chances of success!

Also, it’s important to leave plenty of space between the sprouts. If they are too close, they will steam and not brown.

We also sear Brussels sprouts in a skillet before roasting them in the oven. This optional step can make a huge difference!

We also roasted the Garlic for this recipe to bring out its natural sweetness and mellow down its intensity. We are HUGE fans of Garlic! Garlic is a wonderful ingredient that makes anything better.

We added balsamic vinegar to the serving for an extra touch of richness, and we also used our dairy-free Macadamia Nut Cheese. This is a delicious combination!

Ingredients

BALSAMIC REDUCTION

• 3/4 cup balsamic vinegar

BRUSSELS & GARLIC

• Wash and cut in half 1 lb Brussels sprouts (cut large shoots into quarters).
• 2 tsp avocado oil (see notes for oil-free), divided
• Sea salt and black pepper, one healthy pinch each
• Seven cloves of Garlic, roughly chopped or crushed

SERVING

• You can also use other semi-tart dried fruits of your choice.
• Use our Macadamia Cheese or a similar store-bought cheese.

Instructions

• Use the convection mode if your oven has it to get crispier sprouts. Line a baking tray with parchment paper. Set aside.
• Bring balsamic to a low boil in a small pan over medium heat. Reduce heat to medium-low or low and bring to a constant simmer. Bubbles should form around the edges of the pot, but not at a full boil. Continue to cook until the vinegar has reduced by half and a thin layer remains on the bottom of your pan when you tip it. This should take between 15-20 minutes. Be sure to watch it carefully towards the end so that it doesn’t burn.
• Pour the balsamic syrup into a dish and let it cool. The syrup will continue to thicken and become caramel-like. Place aside until serving.
• Add the Brussels sprouts to a large bowl. Add half of the oil (1 tsp, as written in the original recipe) and add salt and pepper. Toss well to combine.
• OPTIONAL For sprouts that are extra crispy, heat a large pan (preferably iron). Add a drizzle (the remaining 1 tsp from the original recipe) of oil to the pan and swirl it around. Add half of Brussels sprouts or as many as you can comfortably fit into the pan. Place the cut-side down. Sear for 3-4 mins. Transfer the pan to the baking sheet. Repeat the step, adding more oil if necessary, until all the sprouts are seared on the baking sheet.
• Spread the sprouts in an even layer and roast for 10-12 minutes or until they are golden brown. Spread the sprouts evenly and roast them for 10-12 mins or until they are golden brown. Bake longer for crispier nodes.
• Add dried cherries and dairy-free cheese to sprouts on a serving plate. Serve with a drizzle of balsamic glaze or on the side.
• The best way to store leftovers is in the fridge, covered. They can be stored for up to two days. Reheat the leftovers on medium heat or in an oven at 375 degrees F (190C). This product is not freezer-friendly.