Balsamic Glazed Brussels Sprouts

Barbara Zernicke 0

"A tasty way to serve Brussels sprouts."


50 m 6 servings
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Original recipe yields 6 servings



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  1. Combine Brussels sprouts and onion in a medium bowl with 3 tablespoons olive oil, salt and pepper, tossing gently. Spread on a lightly greased baking sheet; roast at 425 degrees F. for 25 to 30 minutes or until vegetables are tender and carmelized.
  2. Meanwhile, saute shallot in remaining olive oil in a small skillet over medium-high heat 5 minutes or until tender. Add balsamic vinegar and cook 5 more minutes. Stir in rosemary and pour over Brusses sprouts.
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