Balsamic Glazed Brussels Sprouts

1 hour || My rating: 10/10 || Difficulty rating: Easy

These are my favorite roasted vegetable. They are perfect for a week night dinner or for a holiday meal with family. They are super rich and delicious with the sweet and tangy reserved balsamic vinegar.

Ingredients:

• 1 pound of Brussels sprouts
• 4 tablespoons of olive oil
• 1 tablespoon of garlic salt
• 1 teaspoon of black pepper
• 3 tablespoons of lemon juice
• 4 tablespoons of reserved balsamic vinegar

Directions:

1. Preheat the oven to 375 degrees.
2. Slice the Brussels sprouts in half. I like to cut the bottom stem off the sprouts when I’m cutting them in half. Pro-tip: If your sprouts are large, consider cutting them in quarters.
3. Place your cut Brussels sprouts in a large bowl. Add enough oil to lightly cover the sprouts, garlic salt, black pepper, and lemon juice. Shake or stir in the bowl until evenly covered with all ingredients.
4. Cover a sheet pan with tin foil and spray with oil. Dump your sprouts on the pan and bake on a middle rack in the oven for 35-45 minutes. Pro-tip: They should be golden and slightly crispy. If you have a few burn leaves, don’t sweat it! I promise they will be delicious.
5. Back in your original bowl, dump your Brussels sprouts back into the bowl. Glaze the sprouts with a reserve balsamic vinegar. Pro-tip: You want to use a balsamic glaze or reserved balsamic. I highly recommend the reserve balsamic vinegar from Old Town Oil in Chicago. It’s phenomenal.
6. Put your sprouts back on your sheet pan and back in the oven with the glaze on for 10 minutes. Serve immediately.

If you want to really put these over the top, I’d recommend sprinkling some pomegranate seeds over the top for a tart, fresh flavor.