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Roasted Brussels Sprouts with Balsamic Glaze
Roasted Brussels Sprouts with Balsamic Glaze are a delicious side dish that's made with just a few simple ingredients.
Course
Side Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
33
minutes
minutes
Total Time
48
minutes
minutes
Servings
4
servings
Calories
379
kcal
Author
Kate @ I Heart Eating
Ingredients
Brussels Sprouts
1 ½
pounds
fresh Brussels sprouts
3
tablespoons
extra virgin olive oil
Salt
to taste
Ground black pepper
to taste
1/2
cup
pomegranate seeds
1/2
cup
shelled unsalted pistachios
roughly chopped
A few sprigs of thyme
to garnish
Balsamic Glaze
1
cup
balsamic vinegar
1/4
cup
brown sugar
Instructions
Preheat the oven to 375ºF.
Wash and trim the Brussels sprouts and cut them in half.
Place the cut Brussels sprouts on a roasting dish.
Drizzle with olive oil and toss to coat.
Sprinkle with salt and pepper.
Roast for 15 minutes then toss. Drizzle with a little more oil if necessary.
Sprinkle the chopped pistachios over the top.
Continue roasting for another 10 minutes.
Meanwhile make the balsamic glaze.
Add the balsamic vinegar and brown sugar to a medium saucepan and stir to combine.
Cook over a low heat until the sugar has dissolved, stirring regularly.
Increase the heat to medium-low and bring to a simmer.
Cook for about 8 minutes, stirring occasionally, or until the balsamic vinegar has reduced by half
and has thickened enough to coat the back of a spoon.
Remove from the heat and set aside to cool.
Once the sprouts have roasted, remove from the oven and sprinkle with thyme and
pomegranate seeds.
Transfer to a serving platter and drizzle with the balsamic glaze. Serve immediately.
Nutrition
Serving:
1
serving
|
Calories:
379
kcal
|
Carbohydrates:
48
g
|
Protein:
10
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Sodium:
63
mg
|
Potassium:
955
mg
|
Fiber:
9
g
|
Sugar:
31
g
|
Vitamin A:
1322
IU
|
Vitamin C:
147
mg
|
Calcium:
119
mg
|
Iron:
4
mg