a delicious method of serving Brussels sprouts.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package fresh Brussels sprouts
- 1 small red onion, thinly sliced
- 5 tablespoons olive oil, divided
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 shallot, chopped
- ¼ cup balsamic vinegar
- 1 tablespoon chopped fresh rosemary
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
- Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
- Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.
Reviews
Made this last night the “lazy” way, like another reviewer suggested: just mix all of the seasonings together, toss with the veggies, arrange them on a foil-lined, lightly greased (or, I used Reynolds no-stick foil) cookie sheet and roast as described. Despite another reviewer’s comment, the skinny onion and shallot pieces held their color and seemed unperturbed by the very high heat. Best of all –> My very tough-to-please son actually *volunteered* that he “really liked the way you’ve made these, Mom.” I about fell off my chair. I’m filing this recipe in my “hit it out of the park” folder!
Fantastic! Wouldn’t change a thing.
I love this recipe. The only change I made is I mixed Honey into the balsamic vinegar and drizzled over the Brussel Sprouts for the last 10 minutes of cooking.
Nope, nope, nope.
Decent, but needs more glaze size. Most of the glaze evaporated even at a lower heat. After that it was only slightly flavored. My gf had to put on more vinegar as she was eating it even.
Very very good! Here is my tweak: make a balsamic/maple syrup glaze , toss with sprouts the last 5-10 minutes, this produces a nice char (the sugar). (about 2 tablespoons of each)
Delicious!!
made glaze in microwave: 1 min intervals at 50% power for 5 mins, stirring in between minutes
Delicious. Used cherry tomatoes instead of onion, b’c that’s what was on hand. Added more balsamic vinegar & rosemary, b’c had more Brussels sprouts than recipe called for. Baked til crispy.
I made this and had never had them… I went by recipe but didn’t have shallots or red onion… just used white onion and it was yummy… loved the balsamic over the top…might add some bacon or the Italian spices next time… which will be soon!
Exdellent!
I love this recipe! I overcooked a little, so needed to cook about 10 minutes less. Delicious!
Family favorite! I usually increase the amount of red onion.
30 MINUTES was too long..burned bottoms, but delicious. made 1-3-2020
I didn’t add the onion since I’m not a fan. Great flavor but I cooked them a little too long.
I’ve added Butternut Squash Spaghetti and Mango and it was amazing, I had it with Chicken Breast.. Yum… I will make this again soon! Loved it….
I make a similar dish without the onion and I add crispy bacon and a little brown sugar. Delicious!!
Good solid Brussels sprouts recipe. The onions add character.
Great recipe!
Awesome
I had tried to just wing it when making brussel sprouts before I found this recipe and I had failed miserably….then I found this recipe. I didn’t have any shallots or rosemary and only used the red onion and it turned out fantastic! Everyone loved it so I know I will have to make them again soon. I will try the shallots and rosemary the next time but they were excellent without them anyway.