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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Grade: A+
Gina and commenters,
Very smooth recipe. It upgraded Brussel sprouts. I didn’t have balsamic glaze . After reading the comments, I used 1 tbs balsamic vineager and 1 tsp honey. I microwaved for 1 minute .
My middle aged British husband ( prefers his veggies boiled till dead) ate 2 servings. He requested that I make it again.
Happy Holidays.
So glad you both enjoyed it (and I love your description of his veggies lol!)
This is delicious!
2 tbsp or 2 teaspoons?
tablespoons
Has anyone tried this in the air fryer? I love really crispy brussels sprouts and haven’t managed to figure them out at home yet.
I forgot to buy balsamic glaze at the store so I sautéd equal parts honey and balsamic vinegar in a pan and poured it over, delicious!
Do you think these could be pan roasted on Tuesday night and finished in the oven on Thursday? I am traveling for Thanksgiving. Any ideas?
I was watching to see if anyone would respond to this. I am also curious! If you tried this, please let us all know how it worked out.
So easy and delicious!
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I have never, ever liked brussel sprouts! The smell, the texture, the gas they cause…they just weren’t for me. Then I realized, the only way I was ever presented these veggies was steamed. And I absolutely do not like steamed brussel sprouts. Roasting them; however, is a game changer. Adding a balsamic glaze and my head exploded. These are amazing and have changed the way I think about these sprouts. Thank you!
Just wondering why this isn’t whole 30 compliant thanks!!
I know this is an old post / recipe here but found it awhile back and decided it was PERFECT for Friendsgiving on Saturday night. Can’t wait to make it. Thanks!!
I love this recipe and have made it multiple times. I am trying to figure out how to adapt it to bring to a Thanksgiving feast. Do you think I can make it ahead, then place it in pan and somehow keep it warm until serving time without it deteriorating? Any suggestions? Thanks!