Multiple market goers have said that Pickle Creek Blueberry Lemon Thyme Balsamic is the best vinegar for this recipe, and I have to say, I agree! But you can also use the Rosemary or Lemon Basil or even the Strawberry Basil balsamic vinegars in this simple and super yummy recipe.
Print Recipe
Balsamic Brussels Sprouts
Ingredients
- 1 1/2 lb Brussels sprouts
- 3 tbsp Pickle Creek infused olive oil try Roasted Garlic
- 1/2 c Pickle Creek infused balsamic vinegar try Blueberry Lemon Thyme
- sea salt and cracked black pepper
Ingredients
- 1 1/2 lb Brussels sprouts
- 3 tbsp Pickle Creek infused olive oil try Roasted Garlic
- 1/2 c Pickle Creek infused balsamic vinegar try Blueberry Lemon Thyme
- sea salt and cracked black pepper
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Instructions
Preheat your oven to 400 degrees F. Trim the root ends of the sprouts and slice each sprout in half. Place the Brussels sprouts on a sheet pan, drizzle with the olive oil, season with salt and pepper, and toss together until each sprout is coated in olive oil.
Spread the Brussels sprouts out in a single layer and roast for 25 to 30 minutes, until they're tender and well browned (check at 25 minutes and roast for 5 minutes more if not quite done). Stir sprouts once or twice during roasting.
Meanwhile, as soon as sprouts are in the oven, place the balsamic vinegar in a medium sized sauce pan and start reducing over low heat. Reduce by half (or even more if you prefer a thicker, more syrupy glaze). The vinegar will reduce almost the whole time sprouts are roasting.
Remove the roasted sprouts from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste, adjust seasonings if needed, and serve hot. Enjoy!
