Roasted Brussels Sprouts Appetizer with Balsamic Reduction

I finally dealt with all the Thanksgiving leftovers. In our basement fridge only beer and one package of brussels sprouts remained. The original brussels sprouts had been part of a salad. The first round of leftovers were repurposed into cole slaw to top pulled pork. This last batch was looking a little sad in there when a friend gave me the great idea to serve them as an appetizer. Roasted anything is amazing, and Jon, James and I pretty much inhaled these in no time. Colin would have loved them, too, if his initial response to trying new foods these days wasn't an automatic "no thank you."

These were easy to prep and ready in 20 minutes. It's taken longer than that to get the balsamic reduction out of my shirt. Holding a toddler while eating is recipe for disaster. You'd think I'd have learned by now, but my sleeve is currently sporting peanut butter from lunch, so clearly not.

Roasted Brussels Sprouts with Balsamic Reduction

Ingredients:

2 cups brussels sprouts, ends cut off, outer leaves removed, and sliced in half

Olive oil

Salt

Pepper

Balsamic Reduction:

1/2 cup balsamic vinegar

1 Tablespoon brown sugar

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment or foil.

Arrange brussels sprouts on baking sheet and toss with olive oil. Sprinkle with salt and pepper.

Roast for 25 minutes, turning once.

In a small saucepan, bring balsamic and brown sugar to a simmer. Cook, whisking frequently, for about 5 minutes until reduced and thickened.

Drizzle brussels sprouts with balsamic reduction and serve with spicy honey mustard for dipping.

Comments

My big sister and the egg sandwich that might cure her cancer

I usually like to keep things light hearted here At Home With Ann. Simple recipes, awkward jokes, toddler antics and kitchen fiascos. But we all experience times in life when we are thrown for a loop and face something that stops us in our tracks. I, like a classic control freak, tend to keep things to myself. Everything is under control, see? My house is clean, dinner is cooked, the dishes are done, I'm on schedule, I blow dried my hair, I don't need help. See? See? But this time it's not about me, it's not something I can control, and wishing it away won't actually make it go away. Me, my Mom and Sarah last Summer Three years ago my sister, Sarah, was diagnosed with a form of leukemia called AML (acute myeloid leukemia). My reaction was typical. This happens to other people. Not my 33 year old sister who lives by the ocean, gets tons of fresh air and exercise, and eats healthier than anyone who has ever entered Whole...

Peanut Sauce Spaghetti Squash Bowls

I know, it's been a while. Turns out wrangling three little boys doesn't leave a lot of time for recipe writing and food photos. We still eat, though, and pretty well! Mostly I share quick recipes and meals on my Facebook page At Home With Ann , so please follow me there! I love spaghetti squash as a substitute for pasta. It's healthy, way lower in carbs and higher in vitamins. It's also easier to prep than zucchini noodles, and I think it stands up to hearty sauces better. I simply stab it with a sharp knife a few times, and roast it in a 400 degree oven for an hour, or until a knife easily slides through the skin. Let cool, cut open, discard seeds and shred with a fork. Spaghetti squash with meatballs is in our regular dinner rotation, but there is often a lot of leftover squash. This easy vegetarian dish is a perfect quick dinner or lunch, and if your kids don't go for the peanut sauce, there is plenty of cut veggies for them to eat. Peanut Sauce Spa...

Not Really Engagement Chicken

There is an urban legend of the Engagement Chicken , a dish that if made for your boyfriend, he will be so impressed with your domestic skills he'll propose. I've been married for a year and a half, so I'm not putting it to the test, but I thought it might be a good way to make my first attempt at roasting a whole chicken. After research, I decided to take aspects of recipes from Ina Garten , the Pioneer Woman , and good old Joy of Cooking . The first step of making roast chicken is by far the hardest. You have to remove the neck and innards and rinse the raw bird. Because he is a good person, my husband did that part for me while I covered my eyes and ran out of the kitchen. After it was all clean and patted dry with paper towels, I stuffed a halved lemon and 4 cloves of garlic inside, and coated the entire chicken with olive oil. After coating with oil, I sprinkled liberally with salt, pepper, sage, and thyme. The best part is that th...

at home with ann

Search This Blog