*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My husband loves roasted brussel sprouts with the onions and balsamic vinegar. I use this recipe with the sprouts cut in half lengthwise rather than whole. I use whatever onions I have on hand but the red onion called for in the recipe is best. I do not use the shallot or fresh rosemary because I never have those on hand. Because I'm lazy, I mix everything together in a large bowl including all the oil and balsamic vinegar plus seasonings -- I use dried Italian seasoning in place of the fresh rosemary. I also add a little bit cayenne pepper to for a little bit more spice to the flavor (less than a 1/4 teaspoon or to taste). I do not cook the balsamic on the stovetop at all -- too many extra steps for me. I put everything on a greased sheet pan and roast for 30 minutes, stir and roast an additional 15-30 minutes because my husband loves them slightly charred. They turn out great and my husband devours them. Every once in a while I add crumbled bacon.
These were delicious. I cut my sprouts in slices so I pulled them out of the oven 8 minutes early because they were done. I skipped the onion and added a clove of garlic chips instead...yum! I also didn't have shalots so I just heated up the balsamic and poured it over with just a bit of thyme. My family gave me rave reviews! I will definitely make them again.
This is an excellent recipe for a roasted vegetable. I did make a some changes. I used four strips of crumbled bacon, omitted the onions and shallots, and added an eighth cup of maple syrup. Very, very tasty!
This is by far the best way to prepare brussel sprouts. I only use a 1/2 lb or brussel sprouts - and the recipe turned out great. I used real aged balsamic vinegar - so didn't have to thicken it and cut down the amount to 2 tablespoons with some sea salt, man you are talking about GOOD .
I didn't use the onions and I had to cook the sprouts in a pan on the stove top because the oven was in use. The flavored were awesome though! It went perfect with the balsamic glazed salmon my wife made.
This got mixed reviews from my family. DD didn't think the flavor of the onion blended well with the sprouts. SIL thought it was just okay. I liked it but not as much as I expected. All the flavors are pretty bold. I used white balsamic vinegar to avoid a muddy appearance. I think I would make it again but tweak a bit. Thanks lazy Barb for a new way to cook Brussels sprouts.
I followed this recipe to the letter and it came out a burned mess! Thinly sliced onions coated with olive oil at 425 degrees for 20 minutes equals burnt! The smoke alarm two rooms away went off at 10 minutes. I will try again at a lower temp and less time. Has potential but the temp and time are way off.
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