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
2 cups brussels sprouts, ends cut off, outer leaves removed, and sliced in half
1/2 cup balsamic vinegar
1 Tablespoon brown sugar
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.