Roasted Brussels Sprouts and Shallots with Balsamic Glaze

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

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

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.

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.

Here’s a few more Brussels Sprout Recipes I think you’ll enjoy:

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Roasted Brussels Sprouts and Shallots with Balsamic Glaze

These pan roasted Brussels sprouts 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: g
  • Cholesterol: 0mg
  • Sodium: 30mg
  • Carbohydrates: 14g
  • Fiber: 4g
  • Sugar: 5g
  • Protein: 4g
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