Roasted Balsamic Brown Sugar Brussels Sprouts
Prep Time
15m
Bake Time
25m
Yields
4 servings (1 cup each)About this Recipe
This savory side dish will have everyone raving. Brussels spouts are tossed with olive oil balsamic vinegar, garlic, brown sugar and sea salt then roasted until the sugar caramelizes.
Roasted Balsamic Brown Sugar Brussels Sprouts
Prep Time
15mBake Time
25mYields
4 servings (1 cup each)About this Recipe
This savory side dish will have everyone raving. Brussels spouts are tossed with olive oil balsamic vinegar, garlic, brown sugar and sea salt then roasted until the sugar caramelizes.
Share This Recipe
Ingredients
- 1 pound Brussels sprouts
- 1/4 cup packed Imperial Sugar Light Brown Sugar
- 1 clove garlic, minced
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 400°F.
- Trim and halve Brussels sprouts and cut any large sprouts into quarters to ensure that all pieces are same size.
- In a shallow bowl, mix brown sugar, garlic, balsamic vinegar, olive oil, salt and pepper until blended. Add sprouts and mix to coat well.
- Spread Brussels sprouts in a single layer on a large baking sheet. Toss sprouts to ensure that each is evenly coated.
- Roast for 25-30 minutes, tossing every 10 minutes, until outer edges are crisp and sugars are caramelized.
- Garnish with additional sea salt.
Share This Recipe
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Roasted Balsamic Brown Sugar Brussels Sprouts
Prep Time
15mBake Time
25mYields
4 servings (1 cup each)About this Recipe
This savory side dish will have everyone raving. Brussels spouts are tossed with olive oil balsamic vinegar, garlic, brown sugar and sea salt then roasted until the sugar caramelizes.
Ingredients
- 1 pound Brussels sprouts
- 1/4 cup packed Imperial Sugar Light Brown Sugar
- 1 clove garlic, minced
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat oven to 400°F.
- Trim and halve Brussels sprouts and cut any large sprouts into quarters to ensure that all pieces are same size.
- In a shallow bowl, mix brown sugar, garlic, balsamic vinegar, olive oil, salt and pepper until blended. Add sprouts and mix to coat well.
- Spread Brussels sprouts in a single layer on a large baking sheet. Toss sprouts to ensure that each is evenly coated.
- Roast for 25-30 minutes, tossing every 10 minutes, until outer edges are crisp and sugars are caramelized.
- Garnish with additional sea salt.
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