Roasted Brussels Sprouts and Shallots with Balsamic Glaze

These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.

 These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.Roasted Brussels Sprouts and Shallots with Balsamic Glaze

Here’s a few more Brussels Sprout Recipes I think you’ll enjoy: Shredded Brussels Sprouts with PancettaBrussels Sprouts Gratin, and Brussels Sprouts and Sausage Parsnip Spiralized Pasta.

Please welcome my friend and guest author Jackie Ourman, who writes at CAFE Celiac & Allergy Friendly Epicurian. I tested these out myself while taking the photos and we LOVED this recipe!

I am slightly obsessed with Brussels sprouts. I love all of my veggies but these are definitely high up on the list. I often crisp up pancetta or bacon and then roast the sprouts in the fat. They get a little soft in order to have the rich color I like but that’s ok because I still have the crunchy bacon or pancetta to sprinkle on top.

These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.

Now that I am watching my calories, I’m forced to think a bit more creatively about how to get that delicious roasted flavor without softening the Brussels sprouts too much. In this recipe, instead of roasting them in the oven for a long time, I quickly brown the Brussels sprouts with shallots in a sauté pan and then roast them for just 10-12 minutes.

Everything comes out deliciously caramelized yet there is still a nice bite. The drizzle of balsamic glaze adds a hint of sweetness and is the perfect pairing.  I couldn’t stop eating them. I will likely double the recipe next time because this dish almost didn’t make it to the dinner table.

These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.
These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.
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Roasted Brussels Sprouts and Shallots with Balsamic Glaze

These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.

Ingredients:

  • 2 tbsp olive oil
  • 1 lb brussels sprouts, trimmed and halved
  • 2 large shallots, peeled and cut into ½” thick wedges
  • kosher salt and black pepper to taste
  • 1 tbsp balsamic glaze

Directions:

  1. Preheat oven to 425°F. Heat an oven-safe nonstick 12-inch sauté pan over medium-high heat and add olive oil, Brussels sprouts and shallots in one layer and let cook undisturbed for about 3 minutes until beginning to caramelize. Turn occasionally for an additional 2-3 minutes until golden all over.
  2. Transfer to the oven and roast for 8-10 minutes, until softened a bit but still slightly al dente. Drizzle with balsamic glaze, toss and serve.

Nutrition Information

Yield: 4 Servings, Serving Size: 1/4th of recipe

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 3
  • Calories: 126 calories
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 30mg
  • Carbohydrates: 14g
  • Fiber: 4g
  • Sugar: 5g
  • Protein: 4g
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These pan roasted brussels sprouts and shallots are perfectly charred, and finished with a sweet balsamic glaze.

More Brussels Sprouts Side Dish Recipes: