Saturday, December 3, 2016

Tasty Delights-- Roasted Brussels Sprouts w/ Balsamic Glaze

I'm walking through my grocery and I spot...these!! And had an OMG I NEED THEM moment. And so...the brussels sprouts stalk came home with me. How freaking neat does this thing look?!

I've only ever seen de-stalked brussels sprouts in real life but I'd seen that Gilmore Girls episode from ages ago where the hippy 'long haired freak' has the farmers market in the square and is pissing off Taylor who is trying to kick him out of the square and there's a bit with brussels sprouts on a stalk and oooing and awing over them.

Anyways. They just had to be bought! And with fancy brussels sprouts I decided to try a new recipe for them. Typically I just slice and roast them with a little oil and garlic. This time I got fancy and did a balsamic glaze to go over them. And holy cow...yummy! I think this would be a fun side for Christmas.

There are just a couple ingredients here.
I combined two different recipes for this one. One recipe called for honey instead of brown sugar but I don't really love honey in large quantities so I used the glaze from a different recipe.


Okay so typically you just buy brussels sprouts already snapped off and in a bag. So I wasn't totally sure how this would go.
But it was really easy. Just snap them off and then trim the ends a little before slicing them in half. It was kinda fun snapping them off. lol

Toss your halved sprouts with garlic and oil.

Toss in a little salt and pepper.

Then roast! I like to line my pan with foil but it's not a must.
Just spread them out evenly on the pan so they brown nicely.

25-30 minutes later... you have some yummy roasted garlic and brussels sprouts.
This is usually how I eat mine.


The glaze was really nice, though. Start this about 15 minutes before your brussels sprouts come out. On low-medium just let the brown sugar and balsamic vinegar mix and then stir every once in a bit. It should thicken up to the point where you can slide your spatula across the pan and the glaze doesn't go right back to covering it the second you stop.

The glaze gets really sticky once it cools so you want to drizzle right when it's done.

You really don't need to use a lot of the drizzle. The recipe made enough for double the amount of sprouts I had. I think it would be good for around 2 pounds of brussels sprouts or two stalks worth.

It was really yummy, too! I was a little worried about this one. It was either going to be tasty or a huge disaster, I was sure. But I liked it. It had a slightly salty sweet thing going on but a little more sweet from the glaze. It was nice, though. The balsamic gave it just the right sweet tang. I'll so make this again one day.

Tasty Delights and Dazzling Disasters is all about playing in the kitchen and having some fun.

I'll share my delights and my disasters. Yall feel free to join in and create your own posts, share your favorite recipes, what have you. If you have a recipe suggestion just let me know!

Find more Tasty Delights!

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