Brussel Sprouts Recipe
balsamic reduction, garlic
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Ingredients
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Brussel Sprouts
Balsamic Reduction
Method
Brussel Sprouts
- 1
Prepare the Brussel Sprouts
Trim the ends of the brussel sprouts and remove any yellow or damaged leaves. Rinse them under cold water and pat dry.
- 2
Season the Brussel Sprouts
In a large bowl, toss the brussel sprouts with olive oil, salt, and black pepper until evenly coated.
- 3
Roast the Brussel Sprouts
Preheat your oven to 400°F (200°C). Spread the brussel sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, until golden brown and tender, stirring halfway through.
- 4
Add Garlic
Mince the garlic cloves and add them to the brussel sprouts in the last 5 minutes of roasting to avoid burning.
Balsamic Reduction
- 5
Prepare the Balsamic Reduction
In a small saucepan over medium heat, combine the balsamic vinegar and honey. Bring to a simmer.
- 6
Reduce the Sauce
Allow the mixture to simmer for about 10-15 minutes, stirring occasionally, until it has thickened and reduced to about half its original volume.
- 7
Cool the Reduction
Remove from heat and let it cool slightly. The sauce will thicken more as it cools.