Balsamic glazed oven roasted Brussels sprouts
I always thought it was brussel Sprouts… but turns out it’s BrusselS sprouts. Color me stupid. Regardless of how you say it or spell it… these are fantastic!
Brussels sprouts are a new love for me. And just a few years ago they started emerging at every new hot spot in the city. They were served in salads, thinly sliced and tossed with light vinaigrettes and bright tomatoes… And they were roasted and spiked with chilies, bacon, shallots, garlic or all of the above (that sounds like a promising dish, right?!). Brussels sprouts soon became my number one ordered item on any menu in any restaurant we went to. However, it was not until my New Orleans trip that I fell in love with them. There they were roasted to a crispy perfection, accompanied with sweet and chewy dates, tossed with salty pancetta and lightly dressed in a homemade balsamic glaze. I vowed to make them at home.
And so this is my ode to those amazing Brussels sprouts. Exception makes just one difference. These “boys and girls” are vegan. Completely and entirely butter and bacon free, but still smoky, crispy, buttery and lovely! Oh! Want to know the best part? They go from freezer to platter in 20 minutes. Yes! Sprouts that I use are frozen. Plus half the price, all the flavor, none of the dirt. After all my experiences with the sprouts I realized that the worst part is cleaning and removing of the little stems. Somehow dirt still ends up in them and it’s such a headache in a half. But these frozen babies are perfection. Cost wise, they are way cheaper and I can get organic almost all the time for a great deal less. No coupons necessary!
2 frozen packages of Brussels sprouts (they usually come in 12 oz. bags)
8 dates, sliced up
balsamic vinegar glaze
½ a cup of candied pecans [see Note below]
salt and pepper
1-2 drops liquid smoke
- Preheat oven to 400-degrees.
- Slice up the Brussels sprouts in halves. Yes, straight out of the freezer.
- Place the Brussels sprouts onto a sheet pan, feel free to use the foil pans for super easy clean up.
- Drizzle with olive oil, salt and pepper. Toss and place in the oven.
- Once the Brussels sprouts are nicely browned and soft on the inside (about 20 minutes), remove from the oven.
- Add in balsamic glaze, liquid smoke and dates. Toss everything to combine. Roast for another 3-5 minutes.
- Remove from oven, sprinkle candied pecans on top. Serve immediately.
NOTE: Feel free to candy up your own pecans. I personally find it easier to buy the suckers. Because otherwise I have them handy in the pantry and I start munching… And it’s just not necessary.
For a step by step tutorial and more pictures go to www.girlandthekitchen.com.