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Ingredients
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Vegetables
Oil and Seasoning
Balsamic Reduction
Method
Preparation of Brussels Sprouts
- 1
Trim and Halve
Rinse the Brussels sprouts under cold water. Trim the stem ends and remove any yellow or damaged leaves. Cut each Brussels sprout in half lengthwise.
- 2
Season
In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and black pepper. Toss until the Brussels sprouts are well coated.
Balsamic Reduction
- 3
Cook the Reduction
In a small saucepan, combine the balsamic vinegar and honey. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Allow it to simmer gently for about 15-20 minutes, or until it thickens and reduces to about half its original volume. Stir occasionally to prevent burning.
Roasting Brussels Sprouts
- 4
Preheat Oven
Preheat your oven to 400°F (200°C).
- 5
Roast
Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until they are crispy and golden brown.
Serving
- 6
Plate and Drizzle
Once the Brussels sprouts are roasted, remove them from the oven. Transfer to a serving platter and drizzle the balsamic reduction over the top before serving.