If you’re looking for an easy recipe that’s full of flavor and is on the table in under 30 minutes, check out this Roasted Brussels Sprouts with Balsamic Glaze.
Brussels sprouts are one of my favorite veggies. They’re amazing for supporting your liver through detoxification of toxins every single day and they taste fabulous when they’re cooked right. If you opt for steamed Brussels sprouts….well, you may be disappointed. I ate sprouts steamed for years and got used to how bland they were.
Then, recently when I started adding oils back into my lifestyle, I started roasting veggies and it changed my life. CHANGED my life. Roasting veggies gives you so much more flavor and learning how to cook Brussels sprouts in the oven is LIFE CHANGING. Trust me on this one.
If you have a family member that doesn’t jive with veggies, you can simply start roasting your veggies in a quality oil such as avocado oil along with sea salt and pepper and call it a day.
Now, you might be thinking, “Amie, I need to know how to cook Brussels sprouts healthy”. Yes, roasting is healthy! And it’s so much more flavorful than steaming veggies. When we roast veggies, we bring out the natural sweetness, which satisfies us and doesn’t leave us running for a sweet treat after dinner.
Today I’m pairing Roasted Brussels Sprouts with Balsamic Glaze to show you how to add natural sweetness to your dinners so your family can get excited about veggies again.
Let’s talk about this Balsamic Glaze because it’s one of a kind.
I combine balsamic vinegar and reduced it on the stove top,which I’m showing you how to do in the Roasted Brussels Sprouts with Balsamic Glaze recipe below. I then took that reduced balsamic and combined it with creamy well-stirred tahini, which is just like peanut butter but instead of using peanuts, tahini uses sesame seeds. It has a tangy taste and when it’s paired with the balsamic vinegar, it makes an incredible combination of sweet and savory. I poured this over kale, roasted garlic, red cabbage, lemon zest, almonds, purple cabbage and roasted Brussels sprouts.
Talk about a satisfying skillet. You don’t need to serve this Roasted Brussels Sprouts with Balsamic Glaze in a cast iron skillet like I did but I thought it looked fun and was exciting to present food this way for my family. Get creative, have fun and check out how I roast Brussels sprouts to perfection in my recipe below.
SHOP the RECIPE
These Brussels sprouts are full of flavor. They've been roasted to perfection with roasted garlic and kale. It's the perfect side dish for a dinner party and can double as a quick weeknight dinner.
- 1 head garlic
- 1 pound Brussels sprouts trimmed
- 1 1/2 Tbsp. extra-virgin olive oil extra virgin
- 1 head kale finely chopped and trimmed
- 1/4 cup finely chopped purple cabbage thinly sliced
- 2 Tbsp. almonds
- 1 tsp. fresh lemon zest
- 1 Tbsp. dried cherries
- 1/3 cup tahini well-stirred
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. fresh lemon juice
- sea salt
Preheat the oven to 400 degrees F. Prepare a large rimmed baking sheet with parchment paper or use a large cast iron skillet sprayed with olive oil.
Slice off the top 1/4 of the garlic head, then drizzle the garlic and Brussels sprouts with oil. Sprinkle with sea salt and pepper and place on the prepared baking sheet.
Roast the garlic for 30 minutes or until very tender, remove and discard the skin. Roast the Brussels sprouts for 40 minutes or until the Brussels sprouts are well done. Remove from the oven and add the remaining Sprouts ingredients to the cast iron skillet or to a large serving bowl. Then, drizzle with the Balsamic Glaze and serve immediately.
Combine all ingredients in a small bowl and mix well to combine. Depending on how thick your brand of tahini is, you may need to add more lemon juice or vinegar.
Share your thoughts
I LOVE this recipe – this glaze is so good.