Just in time for Thanksgiving, I have an easy, healthy and delicious vegetable side dish for you! These Balsamic Glazed Roasted Brussels Sprouts and Shallots are sure to be a hit at your Thanksgiving table with the brussels sprout loving crowd.
BALSAMIC GLAZED ROASTED BRUSSELS SPROUTS AND SHALLOTS
Fun story, about 8 years ago I made a shaved brussels sprouts dish for my family Thanksgiving right as they were starting to rise in popularity. They were quite the talk of the table and half my family loved them and half were not a fan. It’s so interesting to me how brussels sprouts have become such a thing in recent years!
This recipe is super simple! All you need is brussels sprouts, shallots, kosher salt, pepper, olive oil and balsamic vinegar.
Let’s talk about how to choose brussels sprouts and how to clean them. You want to choose medium-sized sprouts that are bright green and still in tight balls for lack of a better way to describe it. They should still be very firm and not leggy at the stem or soft to the touch.
To clean them, chop the stem off first, and then make a cut from top to bottom to halve them. Let the loose outer leaves fall off.
They will look like this once all cleaned and then you toss them in olive oil, salt and pepper if you want to add a few cranks.
Place the brussels sprouts on a sheet pan and scatter them with thinly sliced shallots. Give the whole thing another drizzle of olive oil and place in the oven to roast.
While the brussels sprouts are roasting, you reduce your balsamic vinegar to make your glaze. Reducing the balsamic brings out a lot of sweetness and makes it thick so that it coats your brussels sprouts and shallots.
Finally, you’ll drizzle the reduced balsamic over the brussels, toss it all together and give them a final seasoning with salt and pepper.
Then you have to try not to eat half of them off the pan before serving.
Don’t skip the shallots in this dish! They add so much flavor. Other add-in ideas include crumbled bacon or pancetta (duh) and I also think that thinly sliced almonds would be amazing in this dish as well. You could also grate a hard cheese like parmesan or manchego in with the brussels too. Oh and throwing some mushrooms in with this mix could also be delicious!
Here is the recipe. If you decide to try it, please report back! And I’d love to hear what vegetable sides you’re planning for Thanksgiving.
Looking for more Thanksgiving inspiration? Here’s a round-up of my favorite recipes from appetizers through desserts!Print
This balsamic glazed roasted brussels sprouts and shallots dish is a perfect vegetable side for your Thanksgiving feast!
- 2 pounds brussels sprouts, trimmed and halved
- 1 medium shallot, thinly sliced
- 3 tablespoons olive oil, plus more for drizzling
- 1/2 cup balsamic vinegar
- kosher salt and pepper, to taste
- Preheat the oven to 425.
- Clean the brussels sprouts by cutting off the stems, halving them and then pulling off any loose outer leaves
- Place cleaned brussels sprouts in a bowl and drizzle with 3 tablespoons of olive oil and then season with kosher salt and pepper
- Spread brussels sprouts onto a sheet pan and scatter with thinly sliced shallots. Give whole pan another drizzle of olive oil and place in oven to roast.
- Roast brussels sprouts for 20-30 minutes, or until browned and soft…but not mushy! Be sure to stir them a few times while roasting.
- While the brussels sprouts are roasting, reduce the balsamic vinegar. Place 1/2 cup of balsamic in a small saucepan. Bring to a boil and then quickly reduce heat down to low. Watch the balsamic very carefully and don’t let it burn. Stir frequently. It is done when it’s thick and syrupy and reduced by at least half.
- Drizzle cooked brussels sprouts and shallots with reduced balsamic and toss to combine. Give it a taste and make any final seasoning adjustments before serving.
This would be delicious with crumbled bacon or pancetta!
Keywords: side dish, vegetable, thanksgiving