Monday, December 14, 2015

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

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

Balsamic Reduction:
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.


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