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
Roasted Brussels Sprouts and Shallots with Balsamic GlazeHere’s a few more Brussels Sprout Recipes I think you’ll enjoy: Shredded Brussels Sprouts with Pancetta, Brussels 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!
So I’m 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.
Roasted Brussels Sprouts and Shallots with 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
Instructions
- 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.
- 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.
Last Step:
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How would you do this s. do ahead recipe if I want to bring it to someone’s house?
I love your recipes and would like to have this one on my Thanksgiving table…BUT, I can’t have anything with onion….could I add Onion powder? or any other additions? Thank You!
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Can I add asparagus to this recipe?
I just tried this tonight. I got the Costco bag of a bazillion brussels sprouts, and tonight's meal was the second using them. We both loved these so much and it was so easy! I didn't have shallots so added a little minced garlic. Fast, easy, delicious, and healthy!
Looks good, I am gonna try this at home.
These sound amazing! I'll definiely try them.
Made this tonight! It was fabulous!
THIS is most certainly one of my FAVORITE B-Sprout COMBOS!!!!!!
Love, love, love Brussels sprouts! Why didn't I ever have these as a kid….fully plan to try this recipe with my toddler, maybe just the trick! Thanks!
Looks lush!
My husband loves brussel sprouts, so going to make this for him.
Awesome!
I know this is delish because I made the same recipe last week! I love brussel sprouts and love shallots!!! I'm not a fan of vinegar, but really LOVE balsamic glaze used in its place! YUM!
Brussels Sprouts are hands down my absolute favorite veggies and this recipe looks delicious. Will have to give this a try.
Gina, I parboil my sprouts usually before I roast them with olive oil and garlic. It helps get out the bitterness. Can I parboil the sprouts for 2-3 minutes after slicing them and then complete the recipe as it is? I'd thrown out a lot of sprouts until I discovered parboiling.
Well, I must be in the minority as I have tried Brussel sprouts and find them just tooooo bitter. I have roasted them, sautéed them, steamed them…and just can't get them to taste right will give this one a try, as many of my friends just love them. I did have them served as an appetizer and those were good. what am I doing wrong? picking the wrong ones up at the store…how do I select them? do I take off the outer leaves?
Don't over cook them!
These are Soo not bitter…In fact I hate broccoli rabe for that reason… these brussel sprouts are yummy!!
Trader Joes' sells a good balsamic glaze too.
I use balsamic vinegar since I always have that on hand mixed with a tablespoon or so of sugar free maple syrup to use as a glaze.
Gina, would it be possible to make this recipe with frozen sprouts? I'm sure they won't crisp the same but would love your thoughts! Would love to try this recipe today but I'm snowed in with no end in sight.
Meredith, you can definitely make it with frozen sprouts. You are right, they won't really crisp as much since some liquid will come off of them while cooking and you may need to adjust the time a bit to account for defrosting but the flavors should still work great. Stay warm!
Thanks Jackie, will try it out in a small batch first!
Brussel sprouts are my new French fry. LOL!