Brussel sprouts are in season right now. I have a hard time not buying them, especially when they’re displayed on the stalk. Everyone in our family loves them, particularly if they’re roasted – so I’ve been buying a lot lately. Unlike boiled Brussel sprouts, roasted Brussel sprouts come out a little caramelized and crispy on the outside and buttery tender on the inside. With a sprinkle of salt, they are good to go just like this. Sooo good. However, if you want to kick them up a notch, this simple recipe makes for a really good side dish with a hint of sweet and spice. Just so you know, every single time I’ve made this, I forget to take a picture! They are literally gobbled up in minutes. So I only have a shot of sprouts on the stalk for this recipe. Next time for sure!
Preheat oven to 400.
For the Balsamic Apple Shallot Glaze
- 1 T unsalted butter
- 1/2 C shallots, finely chopped
- 2 T fresh garlic, minced
- 1/4 C organic apple cider vinegar
- 3 T balsamic vinegar
- 1/4 C honey
- 1/2 C organic honey crisp apple cider (I like this one the best)
- 1-1/2 tsp red chili flakes
- 1/3 C organic Italian parsley, chopped
Place a medium size pot over medium heat. Add butter, shallots, garlic, apple cider vinegar. balsamic vinegar and honey. Stir to combine and simmer for about 10-12 minutes until reduced by half. Add in honey crisp cider and chili flakes and continue to simmer for another 15 minutes. Stirring frequently so to avoid burning. Glaze should be more like a thick syrup. Take off heat and set aside until Brussel sprouts are done roasting.
For the roasted Brussel Sprouts
- 2 to 2-1/2 pounds Brussel sprouts, trimmed and cut in half
- 3 T extra virgin olive oil
If you purchase the brussel sprouts on the stalk, look for brightly green colored sprouts. (If they’ve turned a little yellow, I would avoid buying them.) Once cut off the stalk, remove any damaged leaves from the sprouts. If your sprouts are on the bigger side, like ours were, cut them in half. Trim the bottom of the sprout first, then cut in half.
On a parchment lined sheet pan, spread trimmed halved Brussel sprouts, toss in the olive oil and lay in a single layer so most of the sprouts are on their cut (flat) side. This will ensure they get a good caramelization on one side. Roast for 10-12 minutes and toss again. Return to oven for another 10 minutes. Sprouts should have a dark golden color to them and very tender when pierced with a fork. While hot and still on parchment, pour apple shallot glaze over and toss to coat. Transfer to a platter and garnish with chopped organic Italian parsley. Salt if needed.
COOK’S NOTES:
- For a vegan version, omit the butter and use 1 tablespoon oil for the saute of ingredients in apple shallot glaze.
- For a less spicy version, reduce or omit the red chili flakes.
- For an even more decadent version, add a roasted nut like a cashew or pecan.