Roasted brussels sprouts with raspberry-balsamic glaze… the perfect side dish to any meal. The raspberry-balsamic glaze really takes the brussels sprouts to a new level of YUM! The raspberry-balsamic glaze also makes an awesome dressing for my watermelon, arugula, and goat cheese salad. I love roasting brussels sprouts because they get nice and crispy on the outside. Additionally, it’s so easy to throw them in the oven and walk away (or cook the rest of your dinner). Another great way to use these sprouts are in a grain bowl such as my roasted root vegetable bowl!
Brussels sprouts are one of those veggies you either like or don’t. I remember watching TV as a kid (probably Arthur) and there were always jokes on shows about how awful brussels sprouts were! When I first tried brussels sprouts, I remember being surprised they actually tasted good! I had so many years of built up preconceptions of them. I’m glad I gave them a chance; you should to! I love this recipe for roasted brussels sprouts with raspberry balsamic glaze because there’s a lot of flavor! The raspberry balsamic glaze adds a nice pop of sweetness to the roasted veggie.
The How To
First, add the halved brussels sprouts to a large mixing bowl. After that, toss them with olive oil, thyme, salt and pepper. Spread them out on a baking sheet and pop them into a preheated oven for 15 minutes. Meanwhile, whisk together the balsamic vinegar and raspberry jam. Bring the vinegar mixture to a strong simmer over medium heat. Let it simmer until it reduces by half. Stir often to prevent it from burning. Once it has reduced, remove it from the heat. It will start to thicken as it cools. Finally, drizzle the raspberry-balsamic glaze over the roasted brussels sprouts. Dig in!
As always, thank you for supporting Toshi’s Table. Make sure to rate this recipe and comment below with any feedback. I love hearing from you, and your feedback helps me with future recipes! Lastly, if you haven't done so already, subscribe to my newsletter. I use to as a means to keep you updated with everything going on with Toshi's Table. I hope you have a great week & happy eating!Print
These roasted brussels sprouts with raspberry-balsamic glaze make a great side dish to any meal. They are so easy to make!
- 1 lb brussels sprouts, halved
- 1 tbsp olive oil
- ¼ tsp thyme
- Pinch of salt
- Pinch of black pepper
- For the glaze:
- 1 cup balsamic vinegar
- 2 tbsp raspberry jam
- Preheat the oven to 400 degrees.
- Toss the brussels sprouts with olive oil, thyme, salt and pepper.
- Bake in the oven for 15 minutes, stir, then back in the oven for another 10-15 minutes.
For the glaze:
- Whisk together the balsamic vinegar and raspberry jam.
- Bring the mixture to a strong simmer over medium heat. Stir often so it doesn’t burn. Let it simmer until it reduces by half.
- Take it off the heat and set aside to cool.
- I like to immediately transfer the glaze into a storage container, so it doesn’t make the pan sticky.
Keywords: brussels sprouts