Call me crazy but Brussels sprouts are my favorite vegetable! These roasted Brussels sprouts with balsamic reduction will make them your favorite as well!
Roasted Brussels Sprouts with Balsamic Reduction
Ingredients
- 16 oz Brussels sprouts
- ¼ cup frozen pearl onions
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp Parmesan cheese
- ¼ cup balsamic reduction
Instructions
- Trim Brussels Sprouts and cut in half lengthwise. Place sprouts, onions and oil in a saute pan over medium-high heat and cook until browned and tender, about 10 minutes.
- Toss with salt, pepper and Parmesan cheese. Drizzle with balsamic reduction.
- Serve immediately.
- Hack: Frozen brussels sprouts can be used for this recipe. Add sprouts whole and frozen to the saute pan. Allow an additional 5-10 minutes of cooking time.
- Hack: ¼ cup chopped fresh or frozen onion can be substituted for the frozen pearl onions.
- Hack: Leftovers can be stored tightly covered in the refrigerator for up to 5 days or frozen for up to 3 months.
Did you know? Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.
Suggestion: These would pair nicely with classic meatloaf!
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